Ingredients with Measurements:
- 1 lb. lamb stew meat, cubed
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups water
- 1/2 cup pomegranate molasses
- 1/4 cup tomato paste
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, heat olive oil and butter over medium-high heat.
2. Add onions and sauté until translucent.
3. Add garlic and sauté for another minute.
4. Add lamb stew meat and brown on all sides.
5. Add turmeric, cumin, coriander, salt, and black pepper. Stir to coat the meat.
6. Add water, pomegranate molasses, and tomato paste. Stir to combine.
7. Bring to a boil, then reduce heat to low and cover with a lid.
8. Simmer for 1 1/2 to 2 hours, or until meat is tender.
9. Stir in chopped parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 375
- Fat: 19g
- Carbohydrates: 22g
- Protein: 30g
Substitutions for ingredients:
- Beef stew meat can be substituted for lamb stew meat.
- Red onion can be substituted for yellow onion.
- Cilantro can be substituted for parsley.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use chicken instead of lamb or beef for a lighter version.
- Add a pinch of cinnamon for a Middle Eastern twist.
Tips and tricks:
- Browning the meat before simmering adds depth of flavor.
- Use a good quality pomegranate molasses for the best taste.
- Serve with rice or bread to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a deep bowl with rice or bread on the side.
Garnishes:
- Sprinkle with additional chopped parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Rice pilaf
- Naan bread
- Roasted carrots
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Chegdermeh is a traditional Persian stew made with lamb or beef.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Iranian