By Setareh Kiumarsi
Ingredients:
1 onion
1 bell pepper
2 carrots
1 zucchini
1 stalk celery
2–3 tablespoons tomato paste
Lamb or camel meat
Olive oil
Spice mix: fennel, turmeric, cinnamon, saffron, coriander seeds, onion powder, garlic powder, and salt
Instructions:
1. Thinly slice the onion. In a pot, add some olive oil and the spice mix. Lightly sauté the oil and spices until they release their aroma. Then add the onions and cook until golden brown.
2. Add the meat and sprinkle the remaining spices over it. Sauté the meat and onions together for a few minutes.
3. Bring water to a boil and add it to the pot. Add the spices again to the water and cover the pot. Let the meat cook thoroughly.
4. Meanwhile, dice all the vegetables: carrots, zucchini, bell pepper, and celery.
5. After about 45 minutes, add the diced vegetables to the pot along with 2–3 heaping tablespoons of tomato paste. Mix well and continue cooking until both the vegetables and meat are fully cooked.
Notes:
Traditional stews with legumes are nutritious but can be hard to digest for some people, especially those with a Vata imbalance (dry/cold constitution), and may cause digestive issues. This Ayurvedic stew is suitable for most constitutions. You can enjoy it with a slice of whole-grain bread or gluten-free bread.
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
