Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into small cubes
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp. tomato paste
- 2 cups beef broth
- 1 cup water
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. cumin
- 1/4 tsp. saffron
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 tbsp. vegetable oil
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onions to the pot and cook until softened, about 5 minutes.
5. Add the garlic and cook for another minute.
6. Add the tomato paste, turmeric, cinnamon, salt, black pepper, and cumin to the pot and stir to combine.
7. Add the beef broth, water, and saffron to the pot and stir to combine.
8. Return the lamb to the pot and bring the mixture to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the lamb is tender.
10. Stir in the chopped parsley and mint and cook for another 5 minutes.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 9g
Protein: 35g
Sodium: 800mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Beef broth can be substituted with chicken or vegetable broth
- Saffron can be omitted if not available
Variations:
- Add chopped carrots and potatoes to the stew for a heartier meal
- Use lamb shanks instead of lamb shoulder for a richer flavor
- Add chickpeas or lentils for extra protein and fiber
Tips and tricks:
- Browning the lamb before cooking it in the stew adds flavor and texture to the meat
- Use fresh herbs for the best flavor
- Serve with a side of rice or bread to soak up the delicious sauce
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days
- Freeze in an airtight container for up to 3 months
Reheating instructions:
- Reheat in a pot over low heat until warmed through
- Microwave in a microwave-safe dish, stirring occasionally, until warmed through
Presentation ideas:
- Serve in a deep bowl with a sprinkle of fresh herbs on top
- Garnish with a dollop of plain yogurt or sour cream
Garnishes:
- Fresh herbs such as parsley, mint, or cilantro
- Plain yogurt or sour cream
Pairings:
- Rice or bread
- Salad or roasted vegetables
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted carrots and potatoes
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out
- If the stew is too thin, simmer uncovered for a few more minutes to thicken the sauce
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of at least 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator or freezer promptly to prevent bacteria growth
Food history:
- Tabrizi Lamb Stew is a traditional dish from the city of Tabriz in Iran. It is known for its rich and flavorful sauce and tender pieces of lamb.
Flavor profiles:
- The stew is savory and slightly sweet, with a hint of spice from the cinnamon and cumin.
Serving suggestions:
- Serve hot with a side of rice or bread and a sprinkle of fresh herbs on top.
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Region: Iranian