This recipe came from a dish we enjoy at a local Nepali restaurant, Everest Sherpa. As we experimented with recipes, we settled on this version which we liked more than the one at the restaurant!
Ingredients
Carrots, potatoes, sweet potatoes, onion, celery, peppers and any other vegetable, chunked or cubed, about a cup or two of each.
Chopped garlic
Chopped fresh spinach
Cubed meat of your choice if you are interested in meat. Lamb, chicken, sausage all work well, but meat is not critical.
Water, or if you prefer, chicken broth or other stock.
Turmeric, ground coriander, black pepper, ground cumin, ground mustard, sumac if you have it, oregano, and salt.
Olive oil and butter
Cook!
In a large pot, saute the garlic and meat in a tablespoon of oil and tablespoon of butter. Once it is starting to brown, add all the vegetables but the spinach. Cook for a few minutes, stirring frequently.
Add another tablespoon of oil and a heaping teaspoon of all the spices, plus more turmeric to taste, we use about a tablespoon. Stir for a few minutes, allowing the spices to coat the vegetables and start to release their mystical powers. Add enough water, or stock, or water and stock to submerge the ingredients. Stir well, scraping the bottom.
Once the stew comes to a slow boil, add a couple handfuls of spinach. Stir and turn heat down to a simmer. Cook until vegetables are soft and the broth has a nice light flavor.
Options
As is typical with soups and stews, the second day will be better than the first. Add additional salt or fats, like schmaltz, to pump up the flavor on the first day.
For a little extra zest, Thai red curry paste is a nice addition, as is red pepper or a sprinkling of a traditional Curry powder mix.
Whipping in an egg or two as it is cooking is tasty.
Serve with pasta or dumplings. A quick rolled pasta is nice, especially if cut into thick squares
