Uzbekistan Stew

[Guest guest]

My friend in England emailed this to me last year. I make it often. It's a

hearty stew.

 

Uzbekistan Stew

 

1 onion, chopped

6 cloves of garlic. minced

1 carrot, chopped

2 stalks of celery, chopped

1 red bell pepper, chopped

4 or 6 medium potatoes, cut into quarters

1/2 cup TVP

dash of tamari or soy sauce

2 tsps. crushed coriander seeds

10 whole black peppercorns but I skip this and add black pepper

1 tblspn. cumin seeds

1 tblspn. paprika

1/3 cup red or white wine (optional)

 

Reconstitute the TVP with 1/2 cup boiling water for 10 minutes. Add 1/3 cup

of white or red winne if desired to the TVP.

In a soup pot Saute onions, garlic, carrots, celery, cumin seeds and corainder

seeds about 5 minutes. Don't brown.

Place balance of ingredients in pot and enough water to cover about one inch

above.

Bring to a boil and simmer for 30 minutes. When potatoes are tender, break a

few up to thicken stew and adjust seasoning to taste.

 

 

 

 

 

 

 

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[Guest guest]

I think we'll be having this one very very soon - it looks really good and just

the kind of

thing we like to eat (when we're not eating asian food, which is most of the

time LOL).

 

That paprika - sweet or hot paprika, or is it a choice? You know me, I'll

probably use hot

paprika.

 

Best love, Pat