Ingredients with Measurements:
- 1 lb lamb meat, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 4 cups water
- 1 cup dried yellow peas, soaked overnight
- 1 bunch spinach, chopped
- 2 tbsp butter
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 2 tbsp lemon juice
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, sauté the lamb meat over medium heat until browned.
2. Add the chopped onion and garlic and cook until softened.
3. Add the salt, black pepper, turmeric, cumin, and coriander and stir to combine.
4. Pour in the water and bring to a boil.
5. Add the soaked yellow peas and reduce the heat to low. Cover and simmer for 1 hour or until the meat and peas are tender.
6. Add the chopped spinach and cook for 5 minutes or until wilted.
7. In a small pan, melt the butter and add the chopped cilantro, parsley, and dill. Cook for 1 minute or until fragrant.
8. Add the herb mixture to the pot and stir to combine.
9. Add the lemon juice and adjust seasoning to taste.
10. Serve hot with crusty bread.
Prep time: 15 minutes, Cook time: 1 hour 15 minutes
5. Temperature: Medium heat for sautéing, low heat for simmering
Serving size: 4-6 servings
Nutritional information:
- Calories: 342
- Fat: 15g
- Carbohydrates: 25g
- Protein: 27g
- Fiber: 9g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Fresh yellow peas can be used instead of dried, but reduce the cooking time.
- Kale or Swiss chard can be used instead of spinach.
- Olive oil can be used instead of butter.
Variations:
- Add diced potatoes for a heartier stew.
- Use vegetable broth instead of water for a vegetarian version.
- Add a dollop of plain yogurt on top for creaminess.
Tips and tricks:
- Soak the yellow peas overnight to reduce cooking time.
- Use fresh herbs for maximum flavor.
- Adjust seasoning to taste.
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 individual bowls with a sprig of fresh herbs on top.
Garnishes: Fresh herbs, lemon wedges
Pairings: Crusty bread, rice pilaf, roasted vegetables
Suggested side dishes: Greek salad, hummus and pita bread, roasted potatoes
Troubleshooting advice: If the stew is too thick, add more water or broth to thin it out. If it's too thin, simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice: Make sure the lamb is cooked to an internal temperature of 145°F to ensure it's safe to eat.
Food history: Parcha Bozbash is a traditional Azerbaijani lamb stew that's usually made with potatoes and herbs. This version adds spinach for a nutritious twist.
Flavor profiles: Savory, herbaceous, slightly tangy
Serving suggestions: Serve hot with crusty bread for dipping.
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Region: Azerbaijani
Taste: Savory, Tangy, Spicy, Herbaceous, Earthy