Friday, 24 March 2017

Iranian lamb stew

Todmorden market win again - fantastic local lamb from Bracewell's - (it's Hebridean but born and raised in Tod) - garlic, herbs, spices and kidney beans from The Mediterranean Pantry.  Yogurt from The Crumbly Cheese.

I was a little sceptical about lamb and kidney beans, but it works really really well.  I also made a veggie version using mushrooms and courgettes instead of minced lamb, following the rest of the recipe with all the other ingredients.  Both versions were delicious, and very firmly on the "do again" list.
Basmati rice
Sabzi Ghalieh Mahi (Iranian herb mix)
Lamb mince
Chicken stock
Kidney beans
Natural yogurt

1.  Cook rice – put in pan covered + 1 inch with water, boil for 10 minutes, put tight fitting lid on, turn off heat and let sit for a further 10 minutes.
2.   Sautee chopped onion in olive oil, then add crushed garlic.
3.   Add minced lamb and cook until browned (for veggie version at this point add chopped mushrooms and courgettes).
4.   Add about ½ teaspoon of turmeric and about a tablespoon or so of sabzi mix.
5.   Add drained kidney beans and stock, simmer for about 10 minutes.
6.   Add big handfuls of spinach, and stir in until wilted.
7.   Finish with a spritz of lime juice.
8.   Serve with rice and natural yogurt.
9.  Scoff

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