{"id":850,"date":"2022-11-15T16:26:25","date_gmt":"2022-11-15T16:26:25","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=850"},"modified":"2022-12-12T15:19:17","modified_gmt":"2022-12-12T15:19:17","slug":"persian-lamb-stew-tagine","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/850","title":{"rendered":"Persian Lamb Stew"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the stew<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>130g \/ 1 cup walnuts<\/li>\n\n\n\n<li>2 tbsp olive oil<\/li>\n\n\n\n<li>1 tbsp unsalter butter<\/li>\n\n\n\n<li>2 onions, finely diced<\/li>\n\n\n\n<li>3 garlic cloves, minced<\/li>\n\n\n\n<li>1\/2 tsp ground cinnamon<\/li>\n\n\n\n<li>1\/2 tsp ground cumin<\/li>\n\n\n\n<li>1\/2 tsp ground turmeric<\/li>\n\n\n\n<li>1\/4 tsp ground nutmeg<\/li>\n\n\n\n<li>1 cinnamon stick<\/li>\n\n\n\n<li>small piece orange peel, I used dried sumac and 2 preserved lemons, very thinly sliced<\/li>\n\n\n\n<li>900g \/ 2 lbs diced lamb shoulder, fat trimmed<\/li>\n\n\n\n<li>90g \/ 3\/4 cup dried cranberries or handful of dried apricots<\/li>\n\n\n\n<li>3 tbsp pomegranate molasses<\/li>\n\n\n\n<li>2 tbs honey<\/li>\n\n\n\n<li>500 ml \/ 2 cups hot chicken stock (broth) from a cube<\/li>\n\n\n\n<li>1 tbsp chopped parsley to garnish<\/li>\n\n\n\n<li>1 tbsp chopped mint to garnish<\/li>\n\n\n\n<li>Optional: add sliced or whole pitted or even stuffed green olives as you like<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the rice<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 tbsp unsalted butter<\/li>\n\n\n\n<li>450g \/ 2 cups basmati rice<\/li>\n\n\n\n<li>950 ml \/ 4 cups hot vegetable stock or water<\/li>\n\n\n\n<li>1\/2 tsp ground turmeric<\/li>\n\n\n\n<li>1\/4 tsp salt<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Stew<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Toast your walnuts for maximum flavour\u2026 You can do this in<br>the same casserole dish you make the stew in or in the oven. Either<br>way watch them like a hawk lest they burn. Once the walnuts start<br>colouring transfer them to a mini chopper and grind to a fine<br>powder.<\/li>\n\n\n\n<li>Heat olive oil and butter in your casserole until butter starts<br>foaming. Add the onions, cover the pot and cook over very low heat<br>for 20 minutes, stirring occasionally. Don\u2019t let them colour or catch.<\/li>\n\n\n\n<li>Stir in the garlic, cinnamon, cumin, turmeric, nutmeg, salt,<br>cinnamon stick and orange peel, cooking for a minute or two.<\/li>\n\n\n\n<li>Add the lamb, stirring to coat in the aromatic spices. If the pan<br>gets dry, add a little of the stock and scrape any browned bits in the<br>pan.<\/li>\n\n\n\n<li>Drizzle in the pomegranate molasses and honey. Add the<br>dried cranberries stirring to combine.<\/li>\n\n\n\n<li>Pour in the stock and bring to a simmer.<\/li>\n\n\n\n<li>Add the ground walnuts, stir to combine then cover the pot<br>and cook on very low heat for about an hour. Open the casserole<br>and give the stew a good stir every 20 minutes or so to make sure<br>the walnuts are not sticking. By the the of your cooking time most of<br>the liquid will have cooked down and the stew will be thick and<br>glossy brown.<\/li>\n\n\n\n<li>Discard the cinnamon stick and orange peel. Taste and<br>season with salt and pepper. Garnish with chopped parsley and<br>mint. Scatter jewel-like pomegranate seeds over the stew and<br>serve.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Rice<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat a tablespoon of butter in a lidded pot. If making golden<br>rice then stir in half a teaspoon of ground turmeric, 5 whole<br>cardamom pods, a cinnamon stick and a bay leaf. Stir to allow the<br>spices to infuse the butter.<\/li>\n\n\n\n<li>Add white basmati rice (no need to rinse) to the pot and stir to<br>coat in the fragrant butter.<\/li>\n\n\n\n<li>Add hot vegetable stock (or water) it should start simmering<br>straight away. Stir once then cover the pot tightly and reduce heat<br>to lowest setting. Leave to cook for 10 minutes without opening the<br>pot.<\/li>\n\n\n\n<li>Remove the lid and check the rice \u2013 almost all of the liquid<br>should have been absorbed. Stir once with a gentle folding action.<\/li>\n\n\n\n<li>Take the pot off the heat, cover with the lid and leave for<br>another ten minutes for soft fluffy rice. Remove and discard the<br>cinnamon stick, bay leaf, cardamom pods. Season to taste and<br>serve.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Slow cooked Persian lamb stew.<\/p>\n","protected":false},"author":2,"featured_media":854,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[42,11,201,135],"class_list":["post-850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-lamb","tag-main","tag-persian","tag-stew"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=850"}],"version-history":[{"count":4,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/850\/revisions"}],"predecessor-version":[{"id":861,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/850\/revisions\/861"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/854"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}