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Uzbekistan Stew

Ingredients:

onion

6 cloves of garlic

carrot chopped

Red pepper chopped ( yellow or orange will do)

4-6 medium potatoes cut into quarters

about a third of a pint of dried soya chunks

soya sauce

dessert spoon of coriander seeds, crushed

10 whole black peppercorns

tablespoon of cumin seeds

tablespoon of paprika

water

red or white wine if desired

olive oil

Sprinkle soya sauce over soya chunks in a suitable container such as a pyrex jug (You can add a little wine if you wish) and pour about 400ml boiling water over soya chunks. Leave to soak until soft.Chop onion and carrots, fry in olive oil with the cumin seeds for about 5 minutes covered. Do not brown. Add the rest of the ingredients including the soaking water/soya sauce from soya chunks then add enough water to cover. Cook for at least 30 minutes, stirring occasionally. When the potatoes are starting to break up and thicken the stew it is ready. It usually takes about and hour. I find it is best to stir occasionally to stop it sticking and also to encourage the potatoes to start to break up.