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🧾 🥘 stewed meat with vegetables and spices
a comforting, slow-cooked stew made with tender shredded meat, soft taro, and seasonal vegetables like chayote and carrot. simmered in a fragrant blend of curry, turmeric, white pepper, and garam masala, then finished with fresh dill leaves. -
🍴 meal/type
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🍃 ingredients
- meat (chicken, duck, lamb) – 500 g · source: local farmers
- chayote – 1 · source: grown on site / local farmers
- carrot – 2 · source: grown on site
- taro – 2 roots · source: grown on site
- dill leaves – to taste · source: grown on site
- mushrooms - any seasonal grown on site
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🌶️ spices
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🔧 equipment needed
- large pot
- knife
- pan
- spoon
- strainer or ladle
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📝 step-by-step instructions
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1. boil the meat
- place meat in a large pot
- cover with water and boil gently for ~1.5 hours until tender (saucepan must be covered with lid)
- remove the meat and keep the broth
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2. add the taro
- add taro roots and carrots. boil until soft
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3. add the vegetables
- cut chayote into chunks
- boil them in the meat broth until soft
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4. shred the meat
- once cooled slightly, shred the cooked meat into thin strips
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5. combine and stew
- add turmeric and dill
- cook on medium heat for 10–15 minutes until fragrant and fully combined
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6. serve
- serve warm as a standalone dish
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⏳ timing
- prep time: 15 minutes
- boil time: ~1.5 hours for meat, 20–30 minutes for vegetables
- final cook: 10–15 minutes
- total: ~2 hours
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🔥 nutrition (per 100 g)
- calories: ~140–160 kcal
- protein: ~13–15 g
- fat: ~6–8 g
- carbohydrates: ~6–8 g
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🧪 variations & substitutions
- swap taro with sweet potato or cassava
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🧭 food pairing
- salad, taro / sweet potato chips, herbal tea
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♻️ waste use
- vegetable peels: animal feed
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💡 tips
- for deeper flavor, toast spices in oil before combining
- taro should be cooked no more than 20 - 25 minutes
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enjoy your meal! 🥘🌿