Quick and Dirty Stew

This won’t be the best stew but it’s faster and simpler than the lamb one.


  • 2 lb any cheap meat, like shoulder or rump, cut it or have the butcher cut (after ordering)
  • 3 garlics, smashed
  • 1 onion, roughly chopped into triangular wedges
  • 1 thumb size length of ginger, peeled and smarshed and diced
  • 2 tsp cumin seeds (or 1 tsp powder)
  • 1 tsp coriander seeds (or 1 tsp powder)
  • 1 tsp mustard seeds (or 1 tsp powder)
  • 2 unprocessed cinnamon barks
  • 2 tsp asafetida
  • 2 tsp tumeric
  • 1 bay leaf
  • 1 cup red wine (or any wine)
  • 1/2 cup stock
  • 1 can or 1 cup of chick peas, drained of its liquids and drained twice with clean water, can be done inside the can
  • 1 lb potatoes (approximately) chopped into 1-in cubes, sort of like the meat chunks
  • 1 large carrot
  • 1 cauliflower, chopped also into chunk sizes
  • 1 sweet potato, also chopped into that size
  • 1 can of tomatoes(if using), roughly chopped, juices preserved
  • 1 bunch cilantro, finely chopped after rinsing it very well of sand


  1. Heat oven to 450 F. 
  2. Dump the meat in the dutch oven and put in the pre-heated oven for 20 min.
  3. Take it out and on medium high fire, add cumin, mustard seeds, coriander seeds, and cinnamon barks. 
  4. When seeds begin to jump, add the onions, garlic and ginger. Stir immediately and continuously until well mixed.
  5. Stir in tumeric and asafetida.
  6. Stir in bay leaf, the red wine, and the stock. Bring to a boil.
  7. Turn the oven down to 325 F and place closed dutch oven in the oven and cook for 1.5-2 hours.
  8. Take it out over a medium high fire. Add the chickpeas, carrot, and white potatoes. Stir. Bring to a boil. Place in the oven for 20 min.
  9. Bring the thing back out, add the sweet potato, chopped tomatoes and their juice, and cauliflower. Put it back for 15 min.
  10. Turn off oven, take the pot out, stir in the cilantro, close lid.

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