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