Ashgabat Heatwave
Background of Ashgabat Heatwave
The Ashgabat Heatwave is inspired by the vibrant flavors and rich culinary history of Turkmenistan. Nestled in the heart of Central Asia, Turkmen cuisine often reflects its nomadic heritage with meat-heavy dishes, fresh vegetables, and aromatic spices. Drawing from ancient silk road trading routes, the blend of spices creates a unique sensory experience reminiscent of hot summer days in the city of Ashgabat.
Ingredients
- Lamb - 1 kg, cubed
- Olive oil - 2 tablespoons
- Onion - 2 medium, finely chopped
- Garlic - 4 cloves, minced
- Cumin - 1 teaspoon
- Paprika - 1 teaspoon
- Coriander - 1 teaspoon
- Chili flakes - 1 teaspoon
- Tomatoes - 4 large, diced
- Red bell pepper - 2, sliced
- Carrots - 3, sliced
- Potatoes - 3, cubed
- Salt - to taste
- Black pepper - to taste
- Parsley - a handful, chopped
- Lemon - 1, juiced
Preparation
Start by rinsing all vegetables under cold water. Prepare your lamb cubes, ensuring there's no excess fat. Chop the onions and garlic, ready to sauté. Gather all spices: cumin, paprika, coriander, and chili flakes. Dice the tomatoes and slice the red peppers, carrots, and cube the potatoes. These fresh ingredients build a robust base for the dish.
Tools Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife
- Cutting board
- Measuring spoons and cups
Cooking Instructions
- Heat a large pot over medium-high heat. Add olive oil and wait until it shimmers.
- Add the lamb cubes, browning them on all sides. Remove from the pot and set aside.
- In the same pot, add onions and sauté until golden and soft, then add garlic and cook for another minute.
- Stir in the spices: cumin, paprika, coriander, and chili flakes; cook for 30 seconds until aromatic.
- Return the browned lamb to the pot. Add tomatoes, mixing well before adding the red bell peppers and carrots.
- Add enough water to just cover the contents then bring to a simmer.
- Once simmering, reduce heat to low, cover with a lid, and let it stew for about 1.5-2 hours, stirring occasionally.
- At the halfway point, add the potatoes. Check for seasoning, adding salt and black pepper to your liking.
- Adjust the cooking timer if needed. Ensure potatoes are tender and flavors well combined.
- Finish by stirring in a handful of chopped parsley and a squeeze of fresh lemon juice.
Serving Suggestions
The Ashgabat Heatwave is best enjoyed with crusty bread or served over fluffy rice. Pair it with a light side salad of cucumber and tomatoes for a refreshing contrast. Consider a chilled yogurt drink or a glass of iced tea for a cooling finish.
Conclusion
This hearty stew brings the essence of Turkmenistan's culinary spirit right to your kitchen, blending traditional spices and methods for an authentic dining experience. Ideal for gathering family and friends, it's a dish that's both a feast for the stomach and the soul. Enjoy the comforting warmth of Ashgabat Heatwave any day, particularly when you seek the warmth reminiscent of sunnier times.