Persian Style Lamb Stew
From sitbynellie 15 years ago
- 75 minutes to make
- Serves 4
Lamb is stewed with apricots and spices to produce an extremely rich and aromatic dish. No pretensions to authenticity here; I have used a number of shortcuts! I have listed variations where they occur, thus*. This is adapted from a recipe provided by Norma Macmillan at Allrecipes.com, originally from Reader's Digest.
Ingredients
- 1 tablespoon oil - I used groundnut shopping list
- 1 1/4 lb. boneless lamb, cut into bite size cubes. I used a piece of boned & rolled shoulder, which I unrolled and cut up. You can use ready-diced lamb meat if you prefer. shopping list
- More oil shopping list
- 2 onions, halved and thinly sliced shopping list
- 4 garlic cloves, finely chopped shopping list
- 2 tablespoons finely chopped root ginger shopping list
- (*I cheated and used English Provender's 'Very Lazy' ready chopped garlic, and also their ready chopped ginger - both lifesavers when you're out of the fresh article or just can't be bothered chopping) shopping list
- 1 fresh red chilli, de-seeded and finely chopped shopping list
- 2 large pinches saffron shopping list
- 2 heaped teaspoons ground coriander shopping list
- 2 heaped teaspoons ground cumin shopping list
- 1 level teaspoon ground cinnamon shopping list
- 1 heaped teaspoon mild paprika shopping list
- 1 level teaspoon salt shopping list
- 3 1/2 oz. dates, stoned and sliced (* I used dried apricots as dates are too sugary for my diabetes. I soaked the apricots for 15 -20 minutes first) shopping list
- 1 1/4 pints of lamb stock (*I used the trimmings from the meat plus 2 stock cubes to make a couple of pints of quick stock) shopping list
- couscous to serve, cooked according to pack instructions shopping list
- 1/2 oz. fresh coriander, chopped shopping list
- 1 oz. pistachio nuts, chopped shopping list
- Seeds of 1 small pomegranate shopping list
- (* a handful of sultanas) shopping list
How to make it
- In a large pan, heat the oil.
- Fry the cubed lamb until browned. (* You're supposed to do this in batches, but I was too hungry to wait that long so I bunged it all in at once and it came out fine).
- Remove from the pan with a slotted spoon, and set aside, keeping warm.
- Add a little more oil to the pan and heat it up.
- Add the onions, garlic, ginger and chilli and fry gently, stirring frequently, for about 10 minutes until soft and beginning to colour just a little.
- Return the meat to the pan.
- Add in the saffron, coriander, cumin, cinnamon, paprika and salt.
- Cook for 30 seconds, stirring well until the meat is well coated in oil and spice.
- Add the dates or apricots, and 1 pint of hot lamb stock.
- Cover and simmer for 1 1/4 hours, until the meat is tender. Add more stock if necessary if it's getting too thick.
- Prepare the couscous according to the pack instructions. Use lamb stock instead of water if you have enough left.
- Into the couscous, add the chopped coriander (* I left this out - didn't have any)
- Add the chopped pistachios (*I used cashews, as that's what I had)
- Stir well in.
- Spoon the lamb over the couscous.
- Sprinkle with the pomegranate seeds (* I left this out - didn't have any)
- * I mixed some sultanas in with the couscous instead.
1. The meat before I cut it up
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2. The diced meat
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3. Browning the meat
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4. Frying the onions etc.
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5. Add the stock
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6. Nearly ready!
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The Rating
Reviewed by 7 people-
hmm lovely.. great post..
chandrima
in Delhi loved it
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lovely recipe and post!
midgelet
in Whereabouts loved it
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Oh my gosh...!!! this is great!!!!! 5 forks.
berry
in Myrtle Beach loved it
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