My friend in England emailed this to me last year. I make it often. It's a hearty stew. (I have made this recipe for meat eaters and also for vegetarians to enjoy!) Uzbekistan Stew 1 onion, chopped 6 cloves of garlic. minced 1 carrot, chopped 2 stalks of celery, chopped 1 red bell pepper, chopped 4 or 6 medium potatoes, cut into quarters 1/2 cup TVP or 1/2 lb. of browned ground round dash of tamari or soy sauce 2 tsps. crushed coriander seeds 10 whole black peppercorns but I skip this and add black pepper 1 tblspn. cumin seeds 1 tblspn. paprika 1/3 cup red or white wine (optional) Reconstitute the TVP with 1/2 cup boiling water for 10 minutes. Add 1/3 cup of white or red wine if desired to the TVP. Using ground round just brown and drain off the fat, add 1/3 cup of white wine. In a soup pot saute onions, garlic, carrots, celery, cumin seeds and corainder seeds about 5 minutes. Don't brown. Now place all of ingredients in pot and enough water to cover about one inch above. Bring to a boil and simmer for 30 minutes. When potatoes are tender, break a few up to thicken stew and adjust seasoning to taste.
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