Thursday, 6 July 2017

Lamb Stew on Pilaf Rice

Rice and Meat Stew

A fusion of  the Iraqi Biryani, A Persian Pallau, a Turkish Pilaf, a Syrian Pilau  lets be inclusive of the Middle Eastern world that calls this rice cooked in broth a Pilaf.  Full of flavours that are subtle, not spicy yet simply flavourful and not bland; it is a lamb stew served on a bed of Pilaf Rice .






A bed of rice pilaf topped with a lamb stew, with green peppers and onions sprinkles with nuts




The Meat Stew

2 kg Lamb pcs half without bone in small squares and half with bone slightly larger
2 flat tsp salt
2 onions roughly chopped

1 tbsp ghee
1 tsp brown sugar
2 large onions chopped into squares
1 tsp garam masala
4 finely chopped green chillies
2 tsp crushed garlic
1 tsp crushed ginger
2 onions in squares
4 tbsp tomato paste
1 stick of cinnamon
4 green cardamoms

1 tbsp ghee
small pieces of aubergine and zuchini
sprinkle of salt
pinch of sugar
add
1 tsp all-spice or advieh
1 tsp dried mint or dried oregano

Step 1 
Boil together until soft and tender
1 kg of lamb in small square pieces + the 1 kg with bone in medium pieces
8 cups fresh water, salt and onions.

Strain and separate the meat, remove and discard the onion and spices; keep the broth aside.

Step 2
In a pan melt 
1 tbsp ghee and add to it 3 large onions, in square chunks, to saute until it is carameilised. Add a tsp of brown sugar to help it along. Now add all the dry spices, give it a good stir, add the tomato paste and the garlic/ginger pastes giving it a stir. 
Add the cooked meat and allow it to caramelise on a high flame.
Adding the broth spoonful at a time to keep it moist when necessary.

In another pan add 1 tbsp of ghee and add the aubergine and zuchinni in small chunks to saute. Sprinkle lightly with salt and a pinch of sugar. Keep it caramelised and cooked through but it should not be over cooked. Sprinkle with the all spice or advieh and then with dried mint or oregano.

Toss all of this into the pan with the meat. Gently give it a good ''folding in'' allowing it to get incorporated. It should not break down or turn into a mush. Add a spoon of broth if needed.

Rice

1 tsp ghee/butter or oil
2 cups  washed rice
The broth
1 stick cinnamon
8 cloves
2 green cardamoms
1 tsp salt
add  1 cup peas and 1/2 cup diced carrots
Sumac to sprinkle

In a large pot prepare the rice.
Heat a pan with 1 tsp of ghee, oil or butter, add the rice to it.
Add 4 cups of liquid, using up all the broth you may have saved on the side. The balance of the liquid used can be water if you run short. 
Also add the cinnamon, cloves, cardamom, salt and lastly add peas and diced carrots.
Bring to a boil, alow the water to evaporate until the top of the rice is visible. Cover tightly, reduce the heat and let it simmer for 20 minutes until cooked through.

To serve remove the rice in a large platter, sprinkle all over with Sumac and serve it with the lamb meat stew.

Optionally sprinkle with toasted almonds, walnuts, cashews etc and rasins.

Tips

The flavours of the lamb/mutton/goat meat are the best for this recipe. However if you wish to use veal or beef, the broth is most important to flavour the rice.
Buy extra bones if u need to make the broth if you buy a good cut of boneless beef.

Aubergine/eggplant/brinjal is a creamy sweet addition to this dish, large green peppers like cubanelle, red capsicum, or yellow zuchini is a great substitution. Prepare the vegetables in an order that will cook through the one like aubergine, that may take the longest, as the others  like peppers should have a slight crispness to the bite.
If you do not like a particular flavour of a spice or vegetable, omit it. 
Nuts are also optional, roasted or toasted both taste perfect.

For more recipes from the Parsi Food repertiore click on The Art of Parsi Cooking; reviving an ancient cuisine.


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