1 lb pork or lamb or firm tofu, diced
3-4 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp freshly crushed black pepper
2-3 tbsp oil
1 cup finely chopped red onions
2 medium carrots, diced
1 cup cauliflower, diced
1/2 cup broccoli
2 medium red potatoes, diced
1.5 tbsp ginger, finely minced
1 tbsp garlic, finely minced
1 tsp cumin seeds
2 tsp coriander seeds
1 Thai green chile
2 cartons chicken stock 32oz each
1 cup pearled farro
Salt to taste
Dust meat with flour, salt and pepper.
Heat 2 tbsp oil in a large stockpot.
Brown the meat in the hot oil, turning occasionally. Transfer to a platter or bowl.
Powder cumin and coriander seeds in your spice grinder.
If necessary, add another tbsp of oil to the pot.
Reduce heat to medium-low and add chopped onions, minced ginger, minced garlic, powdered cumin-coriander powder. Also add green chile, sliced down the middle.
Sauté for a few minutes and then add remaining vegetables. Stir to mix well and then add the chicken stock.
Bring to a boil and then add the meat back to the pot. Simmer on low heat.
Cook pearled farro according to instructions on the packet. When cooked, drain and add to stew.
When the potatoes are cooked and the carrots tender, this stew is ready.
Adjust salt, if required, and serve hot.
This is based on my Tunisian lamb stew. Use quinoa or bulgur or brown rice instead of farro. Add more green chiles to up the heat. Use vegetable stock or water instead of chicken stock, and skip the meat to make it vegan.
This is a nourishing stew, just perfect to cope with spring snowstorms as well as coughs and colds.