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‘Ethnic’ Category

  1. Persian Lamb Stew with Stevia and other Spring Greens

    April 5, 2015 by Varga László

    Persian Lamb Stew with Stevia and other Spring Greens 18Persian Lamb Stew with Stevia and other Spring Greens 16

    It is spring time so it’s lamb season. I was shopping in the farmers market and got a bunch of stevia.

    Not long time ago there was the Persian New Year –  Nowruz.

    So I was looking for something to combine them all – Persian food, lamb and stevia. I found – Gormeh Sabzi – but I replaced the spinach with the stevia.

    I cooked this dish for some friends, most of them stating that they don’t like lamb at all, but they will taste it not to insult me.

    At the end they ate it all leaving the pot empty! 😉

    So, Happy Nowruz everyone, with a bit delay 🙂

     

    Ingredients (about 8-10 portions):

    • 1 kg boneless lamb shoulder- I used a full shoulder which I deboned myselfPersian Lamb Stew with Stevia and other Spring Greens 01Persian Lamb Stew with Stevia and other Spring Greens 02
    • 4 tbsp olive oil
    • 1 onion
    • 4 garlic cloves
    • 2 teaspoon freshly chopped ginger
    • 2 teaspoons ground turmeric
    • 1/4 teaspoon saffron
    • 400 g tinned kidney beans, drained
    • 3 bunches steviaPersian Lamb Stew with Stevia and other Spring Greens 08
    • 2 bunches parsley
    • 1 leek
    • 2 bunches spring onions
    • 2 bunches spring garlic
    • 1 dried limePersian Lamb Stew with Stevia and other Spring Greens 13
    • 1 teaspoon chili flakes
    • salt and ground black pepper to taste

     

    Preparation method:

    1. Cut the lamb meat into 2 cm cubes (debone it if necessary).Persian Lamb Stew with Stevia and other Spring Greens 03
    2. Chop the onion and garlic.
    3. Cut the stevia leaves into 2 cm strips.Persian Lamb Stew with Stevia and other Spring Greens 11
    4. Slice the green garlic, green onions and leek.Persian Lamb Stew with Stevia and other Spring Greens 09Persian Lamb Stew with Stevia and other Spring Greens 10
    5. In a large frying pan heat 1-2 tablespoons olive oil.
    6. Add first the fattier lamb pieces, to melt the lard until they have browned and a bit crunchy.Persian Lamb Stew with Stevia and other Spring Greens 04
    7. Add the chopped onion and garlic and fry them until golden. Persian Lamb Stew with Stevia and other Spring Greens 05
    8. Add the the remaining lamb and chopped ginger and fry them until golden brown.Persian Lamb Stew with Stevia and other Spring Greens 06
    9. Add the leeks,. Cover with a lid and slide into the oven for 1 1/2 hours.Persian Lamb Stew with Stevia and other Spring Greens 07
    10. Heat the 2 tablespoons of olive oil in a large frying pan and add the stevia, parsley, spring onions, spring garlic and leek greens.Persian Lamb Stew with Stevia and other Spring Greens 12
    11. Fry them for a few minutes, over medium low heat, stirring until fragrant and darker.Persian Lamb Stew with Stevia and other Spring Greens 14
    12. Add to the casserole with the limes, season to taste, then return to the oven for a further 1 1⁄2 to 2 hours, until the lamb is extremely tender.Persian Lamb Stew with Stevia and other Spring Greens 15
    13. Serve while hot with saffron rice.Persian Lamb Stew with Stevia and other Spring Greens 17

  2. Persian Lamb and Rhubarb Stew – Khoresh Rivas Recipe

    August 13, 2012 by Varga László

    Ingredients (4-6 servings)

    • 1 kg boneless lamb meat
    • 2-3 tablespoons of butter
    • 1 medium onion
    • 1 teaspoon chopped ginger
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon  ground black pepper
    • 1 cup chopped parsley
    • 1 tablespoon chopped dried mint
    • 2 cloves of garlic
    • about 1/2 kg of rhubarb stalks
    • 1 tablespoon brown sugar
    • salt to taste

    Preparation method:

    1. Chop the onion and ginger.
    2. Cut the lamb meat off the bones – I used the front leg – and cut into 2 cm cubes.
    3. Heat the butter in a larger, add chopped onion, chopped ginger and some salt and saute until golden brown.
    4. Add the turmeric and ground black pepper, mix them stirring a wooden spatula.
    5. Add the lamb, bring the heat higher and brown the meat on all sides, if needed add a bit more oil or butter to avoid burning the meat.
    6. Pour about 2 cups of water, just enough to cover it, bring it to boil. Add the garlic, cover the pot with a lid and simmer over low heat for about an hour, stirring from time to time.
    7. Meanwhile, in 2 tablespoons of butter saute the parsley for 2 minutes then add the chopped dried mint ans saute for another minute.
    8. Add the this parsley-mint mix to the lamb pot halfway of its one hour simmering.
    9. Wash the rhubarb stalks an cut them into 2-3 cm pieces.
    10. Add the rhubarb  to the pot and simmer for 8-10 minutes until the rhubarb is done, mixing carefully.
    11. Add one tablespoon of brown sugar, and simmer for fa further minute.
    12. Serve with some brown rice, which is healthier than the white one.

  3. Finnish Meatballs – Lihapullat – Recipe

    June 18, 2012 by Varga László


    Ingredients (2-3 persons):

    Meatballs – Lihapullat

    • 250 g ground beef
    • 3 slices dry bread
    • 200 g kefir which substitutes the original finnish ingredient – kermaviili
    • 1 egg
    • 1 onion
    • 1/2 teaspoon salt
    • 1/2 teaspoon allspice
    • 1/4 teaspoon white pepper
    • 1/2 teaspoon sweet paprika

    Brown sauce gravy – Ruskea kastikke

    • 1-2 tablespoon butter
    • 2-3 tablespoon flour
    • about 1/2 l beef stock
    • salt and pepper to taste

     

    Preparation method:

    1. Heat the oven to 225 °C
    2. In a large bowl soak the bread slices in the kefir, until it reaches a harder consistency. 
    3. Chop the onion and fry it in a pan in a bit of butter until soft, then let it cool.
    4. Add the egg, fried onions and seasonings to the bread-kefir dough.
    5. Knead the mixture thoroughly. Shape with oiled hands into balls with the size of a chestnut  and place them on a greased baking tray.
    6. Place the tray in the oven and bake the meatballs for about 15 minutes until golden.
    7. Boil the stock and keep it warm.
    8. Melt the butter in a pan and add the flour, stirring until it gets golden brown.
    9. Pour slowly over the hot stock and whisk steadily until it remains lumpless and add salt and pepper to taste.
    10. Serve the meatballs with boiled potatoes and some berry jam, I used blackberry one.