Discover a world of flavour with these ten diverse stew recipes from Xavier Bramble's acclaimed cookbook, 'Stews'. Each dish offers a unique culinary journey, drawing inspiration from Spain, the Levant, the Maldives, Afghanistan, Japan, Iran, West Africa, and Indonesia.
Chorizo and White Bean Stew
This robust Mediterranean creation balances the smokiness of chorizo with the sweetness of white wine. Thinly slice 200g cooking chorizo and fry in olive oil until fat renders. Sauté leek and onion, then add garlic, sun-dried tomatoes, and tomato purée. Deglaze with white wine, incorporate smoked and sweet paprika, then simmer with chicken stock and passata. Finish with white beans and green olives, garnished with parsley.
Tabakh Roho (Levantine Lamb Stew)
A Syrian-inspired slow-braised lamb stew features pomegranate molasses and mint for a tangy twist. Sear diced lamb, then cook with onion, aubergine, and courgette. Add tomato purée, garlic paste, passata, spices, and chicken stock, simmering for an hour. Stir in mint, garlic, and pomegranate molasses, then reduce until thickened.
Maldivian Tuna Stew
Inspired by a fishing trip in the Maldives, this stew uses coconut milk and aromatic spices. Sizzle cumin, mustard, and fenugreek seeds in coconut oil, then sauté onion, garlic, and ginger. Add tomato purée, curry leaves, turmeric, curry powder, and cayenne, then simmer with coconut milk, fish stock, pandan leaf, and fish sauce. Gently cook tuna chunks until tender.
Qorma a Lubia (Afghan Kidney Bean Stew)
Celebrate Afghan cuisine with this simple yet flavourful kidney bean stew. Sauté onions with turmeric and black pepper, then add ginger, garlic, and tomato purée. Pour in passata and vegetable stock, add kidney beans, and simmer. Finish with fresh mint and coriander.
Miso Short Rib Stew
Japanese influences shine in this stew, where beef short ribs are braised with miso, makrut lime leaves, and mirin. Sear ribs, then cook onions and leek until soft. Add ginger, garlic, and miso paste, then combine with lime leaves, mirin, fish sauce, sweet soy sauce, and beef stock. Simmer until the meat is fall-apart tender.
Ghalieh Meygoo (Persian Prawn Stew)
Indulge in Iranian flavours with this prawn stew, featuring a sauce of coriander, garlic, tamarind, and fenugreek. Marinate prawns with turmeric, then prepare a tamarind mixture. Sauté onion with fenugreek seeds, add garlic, coriander, and fenugreek leaves, then simmer with the tamarind liquid. Cook prawns briefly until done.
Chickpea Maafe (West African Stew)
A plant-based delight, this stew combines chickpeas with a creamy peanut sauce and bold spices. Whisk peanut butter with boiling water, then sauté onion, green pepper, and cumin seeds. Add turmeric, garlic, aubergine, squash, sweet potato, and tomato purée. Simmer with chickpeas, thyme, bay leaves, and stock, then stir in the peanut mixture and finish with coriander.
Gulai Ayum (Indonesian Chicken Stew)
Indonesian cuisine inspires this chicken stew, simmered in a coconut-based sauce with lemongrass, tamarind, star anise, and lime leaves. Marinate chicken, then sear until golden. Cook a spice paste of ginger, spring onions, galangal, garlic, and spices, then add coconut milk, aromatics, and chicken stock. Braise the chicken until tender and the sauce thickens.
About the Book
These recipes are extracted from 'Stews' by Xavier Bramble, with photography by Rob Billington, published by Ebury at £26. For a limited time, the book is available for £22.10 with free UK delivery on orders over £25.
