Another of my creations, this one is based upon what I have learned regarding the cuisine of the former Persian empire. Is it authentic? Since I've never been in that area of the world, I cannot say for certain but I hope it comes close. This one will go great with my Mushroom, Raisin and Pomegranate Pilaf, or just some plain steamed rice or some good flatbread.

This dish also lends itself nicely to outdoor cooking in a cast iron pot or Dutch oven.

Persian-style Lamb Stew

• 2 tsp. whole black pepper corns
• about a dozen green cardamom pods
• 1 tsp. whole cloves
• 2 tsp. whole cumin seed
• 1 tsp. whole coriander seed
• 1/4 tsp. asafoetida powder (optional, see note below)
• 3 tbsp. mustard oil (see note below)
• 2 lb. lamb shoulder cut into bite size cubes
• 1 large, sweet onion, chopped
• 4 oz. dried apricots (cut each into 4 or 5 pieces)
• 4 oz. golden raisins
• 4 oz. peeled, unsalted pistachios
• 32 oz. Middle Eastern style plain yogurt (this is the thick stuff)
• Salt to taste

Heat a heavy skillet (cast iron is best) over medium heat. When it is hot, toss the pepper corns, cardamom, cloves, cumin and coriander in the pan and toast them until very fragrant. Be careful not to burn the spices. Dump them out on a cool surface when done toasting. Grind the spices into a powder in a mortar or using a coffee or spice grinder.

Lightly salt the lamb cubes, use about 1 tsp. salt for this. Heat the mustard oil in a big heavy pot (again, cast iron is good if you have it) over high heat until it just starts to smoke, toss in the asafoetida powder and half of the lamb cubes. Brown the lamb and remove it, repeat with the other half of the lamb.

Put all of the meat back in the pot with the onion, ground spices, apricots, raisins and pistachios, reduce heat to medium. Cook about 10 minutes, stir frequently.

Reduce heat to low, stir in the yogurt, adjust the salt to taste. Cook covered over very low heat low about 15-20 minutes.

Ingredient note: Mustard oil is used in Indian cooking and has a pungent aroma when raw. Heating it until it just smokes mellows it out and gives the dish an interesting flavor. Asafoetida is the resin from a wild species of fennel. It also has a pungent aroma when raw, when cooked, it lends an oniony-garlicky flavor note to the dish. Both of these ingredients can be obtained at Indian grocers. If you must substitute, you can use a vegetable oil like canola, peanut or safflower and a pinch of dried mustard in place of mustard oil. A garlic clove, minced and lightly browned can substitute for the asafoetida, in both cases, they will be close but not quite the same.

Page Last modified: March 31 2006 09:27:49.