Harsh's Sherpa Stew
Sherpa Stew, a warm and hearty dish, originates from the Himalayan regions, often providing nourishment and comfort amidst the chilly mountain air. Traditionally crafted by the Sherpas, this stew is a blend of local Himalayan ingredients and spices that create a symphony of flavors, perfect for keeping one warm and energized.
Ingredients
- Lamb - 500g, cubed
- Potatoes - 3 medium, peeled and diced
- Carrots - 2, sliced
- Onions - 2 large, chopped
- Garlic - 4 cloves, minced
- Ginger - 1-inch piece, grated
- Tomatoes - 2, diced
- Spinach - 200g
- Cornmeal - 100g
- Bay leaves - 2
- Cumin powder - 1 tsp
- Coriander powder - 1 tsp
- Mustard oil - 3 tbsp
- Salt - to taste
- Black pepper - to taste
- Water - 1 liter
Preparation
Start by gathering all your ingredients. Ensure the lamb is fresh and cut into even cubes for consistent cooking. Prepare the potatoes, carrots, and onions by cleaning and chopping them. Mince the garlic and grate the fresh ginger.
Cooking Process
- Heat the mustard oil in a large pot over medium heat.
- Add the onions and sauté until golden brown.
- Mix in the garlic and ginger, cooking until fragrant.
- Add the lamb cubes and brown them on all sides.
- Stir in the tomatoes and continue to cook until they break down.
- Season with cumin, coriander, salt, and black pepper.
- Add the bay leaves and pour in the water.
- Bring the mixture to a boil, then reduce the heat and let it simmer.
- After about 30 minutes, add the potatoes and carrots.
- Simmer for another 20 minutes or until the vegetables are tender.
- Remove the bay leaves.
- Gradually stir in the cornmeal, ensuring there are no lumps.
- Add the spinach and cook until wilted.
- Let the stew simmer for another 10 minutes.
- Check seasoning and adjust if necessary. Cooking timer
How to Enjoy
Serve the Sherpa Stew hot, garnished with fresh herbs if available. This stew pairs wonderfully with steamed rice or crusty bread. It's ideal for a family dinner on a cold night or as a comforting meal after a long day.