Category: Lamb

Persian Recipe – Lamb Stew with Stevia and other Spring Greens

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 stevias.

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 chilli 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 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

Roasted Hogget with Lemon and Olives Recipe

Hogget is a lamb between 1 and 2 years. Therefore it has a very subtle taste in-between lamb and mutton, if you like it rarer (and I cooked it more so) leave it roast less if the liking is more well done roast half an hour plus.

This is also a meat the I bought from the farmers market, I had another get-together with friends and got to the market to see what the fresh and eye charming meat we found. Therefore hogget was the choice of this time.

Ingredients (6-8 servings)

  • 1 hogget leg, the behind one is quite bigger and meatier 😉
  • 200 g olives stuffed with anchovies
  • 4 tablespoons honey
  • 2 lemons
  • 1/2 teaspoon Xerxes vinegar (or else you have more at hand)
  • 1-2 tablespoons wine
  • 4 cloves of garlic
  • salt and pepper to taste
  • about 6-8 branches of thyme
  • 100 ml wine, white or otherwise
  • salt and pepper to taste
For the roasted vegetables:
  • a medium (wild) green zucchini
  • 1/2 kg potatoes
  • 1 head of cauliflower
  • about 8 small white eggplants
  • 4 medium yellow onions

Preparation method:

  1. Wash and clean thoroughly the hogget leg.
  2. In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
  3. Blend it until it forms a smooth paste thick/thin enough to be spread, if needed add some more wine. Season with salt and pepper to taste.
  4. Preheat the oven to 220 C.
  5. Place the hogget leg into an oven tray.
  6.  Brush the paste over the hogget leg carefully so the whole covered.
  7. Put some more thyme branches and the other lemon cut into eight.
  8. f you have a gas oven, baste with some more wine while roasting. In an electric oven, you can still baste it but it’s optional.
  9. Roast for about 2-2 1/2 hours depending on the size of the hogget and how you like it – rare / medium / well done. Check with a steak fork to sea the meat’s consistency.
  10. While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
  11. Cut the zucchinis in two then slice them more into quarters or so.
  12. Separate the cauliflower into smaller florets.
  13. Cut the onions into quarters.
  14. Crest the potatoes (in their skins) and place them in the oven first since they need the most time to cook. Spread some salt and pepper and drizzles of olive oil over the vegetables.
  15. After some 20 minutes place the other vegetables on the roasting trays an lay them into the oven, below the hogget. Let them roast for another 20 minutes.
  16. Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
  17. Carve meat pieces and serve with the roasted vegetables.

Persian Lamb and Rhubarb Stew – Khoresh Rivas Recipe

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 and saute for another minute.
  8. Add 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 a further minute.
  12. Serve with some brown rice, which is healthier than the white one.