Persian Lamb Stew

Persian Lamb Stew, also known as “Abgoosht,” is a traditional Persian dish that is hearty, flavorful, and comforting. It’s a slow-cooked stew that combines tender lamb, fragrant spices, and a variety of vegetables, resulting in a rich and satisfying meal.

Ingredients required for Persian Lamb Stew

To make Persian Lamb Stew, you will need:

• Lamb shoulder or leg, cubed
• Onions
• Garlic
• Potatoes
• Tomatoes
• Chickpeas
• Turmeric
• Cumin
• Cinnamon
• Saffron
• Dried lime
• Salt and pepper
• Fresh herbs (such as parsley or cilantro)

Preparation of Persian Lamb Stew

Marinating the lamb

Start by marinating the lamb pieces with salt, pepper, turmeric, and a splash of lemon juice for at least an hour. This helps to tenderize the meat and infuse it with flavor.

Sauteing the aromatics

In a large pot, heat some oil and sauté chopped onions and minced garlic until they are soft and golden brown. This forms the flavorful base of the stew.

Adding spices and herbs

Once the onions and garlic are caramelized, add ground cumin, cinnamon, and saffron threads to the pot. These spices add depth and complexity to the stew.

Cooking the lamb

Add the marinated lamb pieces to the pot and brown them on all sides. Then, add diced tomatoes, chickpeas, dried lime, and enough water to cover everything. Let the stew simmer on low heat for a few hours until the lamb is tender and the flavors have melded together.

Serving suggestions

Persian Lamb Stew is traditionally served with lavash bread or rice. Garnish each serving with fresh herbs, such as parsley or cilantro, for a burst of freshness.

Health benefits of Persian Lamb Stew

Persian Lamb Stew is not only delicious but also nutritious. It’s packed with protein from the lamb and chickpeas, vitamins and minerals from the vegetables, and anti-inflammatory properties from the spices.

Variations of Persian Lamb Stew

There are many variations of Persian Lamb Stew, depending on regional preferences and family recipes. Some versions may include additional vegetables like carrots or eggplant, while others may use different spices or herbs.

Tips for making the perfect Persian Lamb Stew

• Use quality ingredients, especially when it comes to the lamb.
• Allow enough time for the stew to simmer slowly, as this helps to develop the flavors.
• Taste and adjust the seasoning as needed before serving.
• Store any leftovers in an airtight container in the refrigerator for up to three days.

Conclusion

Persian Lamb Stew is a comforting and aromatic dish that brings together the rich flavors of lamb, spices, and vegetables. Whether you’re cooking it for a special occasion or just craving a hearty meal, this stew is sure to satisfy your taste buds.

FAQs

1. Can I use other cuts of lamb for this stew?
   • Yes, you can use other cuts like lamb shank or neck for added flavor and richness.
2. Can I make Persian Lamb Stew in a slow cooker?
   • Absolutely! Simply follow the same steps but cook it on low heat for 6-8 hours in the slow cooker.
3. Is it necessary to marinate the lamb beforehand?
   • While marinating is optional, it helps to tenderize the meat and enhance its flavor.
4. Can I freeze Persian Lamb Stew?
   • Yes, you can freeze the stew in an airtight container for up to three months. Just thaw it overnight in the refrigerator before reheating.
5. What can I serve with Persian Lamb Stew?
   • Persian Lamb Stew pairs well with rice, bread, or a fresh salad for a complete meal.

Source: supergoldenbakes.com

Yield: 4

Crispy Baked Zucchini Chips Recipe

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If you’re on the hunt for a healthy, crispy snack that satisfies your crunchy cravings without the guilt, look no further than crispy baked zucchini chips. These chips are not only a fantastic way to use up extra zucchinis but also a delicious alternative to traditional potato chips. Baked, not fried, they offer a lighter, healthier option without compromising on flavor or crunch.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• FOR THE ZUCCHINI CHIPS:
• 2 medium zucchini sliced into 1/8" rounds
• 1.5 tablespoons olive oil
• 1/3 cup panko breadcrumbs
• 1/3 cup grated parmesan cheese
• 1/4 teaspoon salt
• Greek yogurt ranch for dipping (optional)

Instructions

• Preheat the oven to 425 degrees. Place an oven proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.
• In a medium bowl, toss the zucchini rounds with the olive oil. Be sure that the rounds are sliced nice and thin or they will not get crispy.
• 2 medium zucchini,1.5 tablespoons olive oil
• Place the parmesan, breadcrumbs and salt in a small bowl and stir well to combine.
• 1/3 cup panko breadcrumbs,1/3 cup grated parmesan cheese,1/4 teaspoon salt
• Dip the zucchini rounds into the breadcrumb mixture until each round is well coated, then place them on the prepared wire rack.
• Bake for 15-20 minutes or until golden brown and crispy. Serve with ranch dressing if desired and enjoy!
• Greek yogurt ranch