Persian Lamb Or Beef Pumpkin Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PERSIAN LAMB OR BEEF PUMPKIN STEW



Persian Lamb or Beef Pumpkin Stew image

Make and share this Persian Lamb or Beef Pumpkin Stew recipe from Food.com.

Provided by LikeItLoveIt

Categories     Stew

Time 35m

Yield 1 serving(s)

Number Of Ingredients 10

1 lb stew meat (lamb or beef)
2 small pumpkin
1/2 cup dried prune
3 tablespoons tomato paste
1 teaspoon turmeric
1/8 teaspoon cinnamon
1/2 medium onion, chopped
salt and pepper
1/4 cup water (optional)
1 pinch saffron, disolved in the water (optional)

Steps:

  • Brown the meat and add about 1 and 1/2 cups water.
  • Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion.
  • Cook covered ata simmer for about 1 and 1/2 to two hours.
  • Meat should be tender and nearly falling apart stage.
  • You may need to add water during cooking but you shouldn't end up with more than the stated amount.
  • You don't want a watery stew.
  • In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel.
  • Brown on both sides in corn oil.
  • The pumpkin should become brown in some places and somewhat flexible but not totally cooked.
  • Add to meat and cook covered an additional 20-30 minutes until tender but not falling apart.
  • A fork should go into the pumpkin easily but not break it up.
  • Add the prunes the last 5 minutes of cooking.
  • They shouldn't really cook too much but should get warm.
  • Serve over hot basmatic rice.

PERSIAN LAMB AND CHICKPEA STEW (QORMEH SABZI)



Persian Lamb and Chickpea Stew (Qormeh Sabzi) image

A lovely, healthy, Persian dish, which can easily be made with cuts of beef. Try it in place of your usual stew some evening! :)

Provided by PalatablePastime

Categories     Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons vegetable oil
1 1/2 lbs lamb shoulder, finely diced
1 large onion, chopped
1/2 teaspoon salt
fresh ground black pepper
1/2 teaspoon turmeric
1/3 cup lemon juice
1/2 cup water
10 green onions, chopped thin
3 tablespoons finely chopped celery leaves
1/2 lb fresh spinach, chopped
3 tablespoons chopped fresh parsley
2/3 cup cooked garbanzo beans or 2/3 cup cooked red kidney beans, drained

Steps:

  • Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
  • Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
  • Lower heat and cover, simmering for 15 minutes.
  • Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
  • Add these vegetables and the chickpeas to the meat and mix together thoroughly.
  • Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
  • Serve with steamed basmati rice.

KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)



Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew) image

There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.

Provided by Samin Nosrat

Categories     meat, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 15

1 1/2 pounds lamb shoulder or beef chuck, trimmed and cut into 2-inch pieces
1 heaping teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
1/2 cup dried kidney beans
3 tablespoons plus 1/4 cup extra-virgin olive oil
1 large yellow onion, thinly sliced
1 pound Italian parsley (about 3 large bunches)
1 pound cilantro (about 3 large bunches)
2 bunches chives
1 bunch scallions, roots trimmed
1 tablespoon dried fenugreek leaves
4 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork
1/4 teaspoon crumbled saffron threads
Polo Ba Tahdig (Persian Rice With Bread Crust), for serving
Mast-o Khiar or plain yogurt, for serving

Steps:

  • In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
  • Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
  • In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
  • Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
  • In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
  • Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
  • Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
  • When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
  • As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
  • Serve hot with Persian rice and mast-o khiar.

PERSIAN-STYLE PUMPKIN STEW



Persian-Style Pumpkin Stew image

Are you looking for a new taste of a pumpkin dish? Here it is! This is a Persian sweet and sour stew that my grandma used to cook with fried beef patties instead of beef stew pieces; that one was wonderful too. This stew is served with cooked rice.

Provided by Soheila

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h50m

Yield 4

Number Of Ingredients 14

3 tablespoons vegetable oil, divided
½ pumpkin - peeled, seeded, and cut into 2-inch cubes
1 small onion, chopped
2 cloves garlic, minced
½ teaspoon ground turmeric
1 pound beef stew meat, cut into 1 inch cubes
2 cups water
½ teaspoon ground black pepper
12 pitted prunes
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons salt
½ teaspoon ground cinnamon
⅓ teaspoon saffron

Steps:

  • Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
  • Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
  • Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 37.7 g, Cholesterol 62.5 mg, Fat 25.9 g, Fiber 3.4 g, Protein 21.4 g, SaturatedFat 7.8 g, Sodium 1214.6 mg, Sugar 20.5 g

SLOW-COOKER PERSIAN LAMB STEW



Slow-Cooker Persian Lamb Stew image

Lamb shoulder is a very forgiving cut that's ideal for braising in a slow cooker. Here, it's amped up with Middle Eastern ingredients including dried lime and saffron. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Yield Serves 6 to 8

Number Of Ingredients 14

1 lamb shoulder (4 to 5 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 large onions, finely chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
1 teaspoon dried dill
1 head garlic, cloves separated and peeled
3 thyme sprigs
1 cup dry white wine, such as Sauvignon Blanc
1 cup fresh orange juice
1 dried lime (available at kalustyans.com)
1 large pinch saffron threads
Cooked quinoa, coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for serving

Steps:

  • Preheat a 5-to-6-quart slow cooker. Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to slow cooker.
  • Add onions, carrots, celery, and dill to Dutch oven; cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker, along with garlic, thyme, wine, orange juice, lime, and saffron.
  • Cover and cook on low until meat is falling apart and shreds easily, 7 to 8 hours (or on high 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.

ABGOOSHT (PERSIAN LAMB AND CHICKPEA STEW)



Abgoosht (Persian Lamb and Chickpea Stew) image

Iran's most beloved and ubiquitous peasant dish, abgoosht (or "meat water") is made with inexpensive, bony cuts of meat, which take a back seat to the broth and the sheer ceremony involved in serving it all. Once the stew is cooked, it is divided into two parts: The meat, potatoes and beans are pulled from the stock and mashed into a meat paste, goosht kubideh. Simple to prepare, the dish turns into an occasion for a gathering, as the broth and meat paste are served with piles of warm flatbread, pickles and fresh herbs, palate cleansers that offset the richness of the dish.

Provided by Samin Nosrat

Categories     dinner, beans, meat, soups and stews, main course

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 14

2 1/2 pounds bone-in lamb shank
1 teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
1/2 cup dried chickpeas
1/2 cup dried white beans, such as navy or cannellini
2 large yellow onions, quartered
1/4 cup tomato paste
3 large russet potatoes (about 2 pounds)
6 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork
Persian liteh pickles, for serving
Salad-e Shirazi, for serving
Warmed sangak bread or other freshly baked flatbreads, for serving
Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)
Doogh (Persian yogurt drink), for serving (optional)

Steps:

  • The night before you plan to cook, season the lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate. Place chickpeas and beans in a medium bowl; add 3 cups water and a generous pinch of salt. Refrigerate overnight.
  • To cook: Set a large Dutch oven or soup pot over high heat. Add lamb, onions, tomato paste and 8 cups water. Drain chickpeas and beans and add to pot. Bring to a boil, stir to dissolve tomato paste, and cover pot partially with a lid. Reduce heat and simmer stew for 2 hours.
  • Peel potatoes and cut into 1-inch pieces. Add potatoes and Omani limes to pot and continue simmering until potatoes and meat are both completely tender, about 1 hour. Taste and adjust the seasoning of the broth with salt and pepper.
  • Remove limes from pot, and one by one, juice them into the soup through a sieve by pressing down on them with a spoon. (Avoid letting the seeds through the sieve, as they can be bitter.) Taste the broth after juicing each lime and add just enough so that the broth is tangy and bright.
  • Use the sieve to remove the meat, potatoes and beans from the pot and transfer them to a large bowl. Use a fork to pull the meat off the bones. If any of the bones have marrow, use a skewer to remove it and add to the bowl. Use a potato masher to mash meat, beans and potatoes into a soft, uniform paste - this is called goosht kubideh, literally "mashed meat." If the mixture appears dry, add a few spoonfuls of broth and continue to mash until unctuous and smooth. Taste the paste and adjust the seasoning with salt, pepper and Omani lime juice, as needed.
  • To serve, bring broth and goosht kubideh to the table, along with bowls of liteh pickles, salad-e Shirazi, warmed sangak bread, fresh herbs and, if you like, doogh. All of the sides serve as palate cleansers to balance the richness of the dish.
  • Traditionally, the broth is eaten first with sangak bread, which can hold up to the broth without disintegrating. Typically, the bread is torn into bite-size pieces and added to broth to soak for a couple of minutes before digging in. This process is called tilit.
  • Serve the goosht kubideh separately after everyone has had a bowl of broth. Traditionally the meat paste is made into small sandwiches with fresh herbs, and eaten with alternate bites of salad-e Shirazi and liteh pickle. Leftover goosht kubideh makes for a great sandwich or baby food, and freezes well for up to 2 weeks.

GHORMEH SABZI (PERSIAN HERB STEW)



Ghormeh Sabzi (Persian Herb Stew) image

Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.

Provided by marybakes

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h9m

Yield 6

Number Of Ingredients 15

¼ cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
1 ½ cups finely chopped spinach
1 cup finely chopped green onions (green part only)
½ cup finely chopped Italian flat-leaf parsley
¼ cup finely chopped cilantro
¼ cup finely chopped chives
¼ cup finely chopped fenugreek leaves
1 ½ cups water, or more as needed
salt and ground black pepper to taste
1 lemon, juiced
4 dried Persian limes (limoo amani), or more to taste
1 (15 ounce) can red kidney beans, drained and rinsed

Steps:

  • Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
  • Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
  • Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
  • Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g

More about "persian lamb or beef pumpkin stew recipes"

BEEF STEW WITH PUMPKIN (OR BUTTERNUT/ACORN SQUASH) - SKINNYTASTE
2021-09-12 Add meat and 1 teaspoon salt, brown 5 to 7 minutes. Add tomato paste, cook 1 minute. Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1 1/2 hours. Add the pumpkin (or squash) and cook and additional 30 to 35 minutes, until pumpkin is tender.
From skinnytaste.com


PERSIAN PUMPKIN STEW - COMPLETERECIPES.COM
2007-09-26 a watery stew. In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel. Brown on both sides in corn oil. The pumpkin should become brown in some places and somewhat flexible but not totally cooked. Add to meat and cook covered an additional 20-30 minutes until tender but not falling apart. A fork should go into the pumpkin ...
From completerecipes.com


PERSIAN PUMPKIN STEW RECIPE - COOKING INDEX
Recipe Instructions. Brown the meat and add about 1 1/2 cups water. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion.
From cookingindex.com


ABGOOSHT RECIPE: HOW TO SERVE PERSIAN LAMB STEW - MASTERCLASS
2021-12-08 Abgoosht Recipe: How to Serve Persian Lamb Stew. Written by the MasterClass staff. Last updated: Dec 8, 2021 • 3 min read. In Persian cuisine, abgoosht is dynamic one-pot comfort food that highlights all the individual elements of a flavorful stew.
From masterclass.com


PERSIAN LAMB AND SPLIT PEA STEW RECIPE - THE TELEGRAPH
2022-01-01 Method. Preheat the oven to 200C/180C fan/gas mark 6. Heat the oil in a casserole over a medium-high heat. Season the meat well and brown it in two batches, for 3-4 minutes, to get a lovely bit of ...
From telegraph.co.uk


PERSIAN STRING BEAN STEW WITH LAMB SHANKS (KHORESHT ... - FAMILY …
2020-01-23 Reduce heat to simmer, cover and cook until meat starts to soften and retract from the bone, about 1-1 ½ hours. Rotate the lamb shanks every 30 minutes or so as it cooks. Wash and pinch the stems from green beans. Cut beans so that they are 1-2 inches long. In a large pan, over medium-high heat add 1 TBS oil.
From familyspice.com


PERSIAN LAMB STEW RECIPE - TORIAVEY.COM
2011-10-26 Instructions. In a small dish, mix together turmeric, black pepper, salt, and crushed red pepper seasoning. In a large pot, or large dutch oven, heat olive oil over medium high heat till hot (not smoking). Saute for 10 minutes until onion softens and starts to turn golden brown. Begin browning the lamb.
From toriavey.com


10 BEST PERSIAN LAMB STEW RECIPES | YUMMLY
2022-05-23 The Best Persian Lamb Stew Recipes on Yummly | Abgoosht | Persian Lamb Stew, Spring Lamb Stew, Lamb Stew. ... all purpose flour, salt, lamb shoulder, beef broth, olive oil and 5 more. Spanish Lamb Stew Glebe Kitchen. sherry vinegar, stew, red pepper, garlic, olive oil, white wine and 7 more . Easy Lamb Stew Jill Castle. onions, bay leaf, diced tomatoes, …
From yummly.com


PERSIAN PUMPKIN STEW | RECIPES WIKI | FANDOM
1 lb stew meat (lamb or beef) 2 small pumpkin ½ cup dried prune 3 tablespoons tomato paste 1 teaspoon turmeric ⅛ teaspoon cinnamon ½ medium onion, chopped salt and pepper ¼ cup water (optional) 1 pinch saffron, dissolved in the water (optional) Brown the meat and add about 1½ cups water. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sautéed …
From recipes.fandom.com


RECIPE: PERSIAN PUMPKIN STEW (USING BEEF OR LAMB) - RECIPELINK.COM
PERSIAN PUMPKIN STEW 1 pound stew meat (lamb or beef) 1 1/2 cups water 3 tablespoons tomato paste 1 teaspoon turmeric 1/8 teaspoon ground cinnamon 1 pinch saffron dissolved in 1/4 cup warm water (optional) Salt and pepper to taste 2 small pumpkins (or 1 medium-small pumpkin)* 1/2 cup dried prunes 1/2 medium onion, chopped Hot cooked Basmati rice (for …
From recipelink.com


PERSIAN LAMB STEW RECIPE | OLIVEMAGAZINE
2015-02-16 STEP 1. Brown the lamb all over in a little oil, then add the onions and cook until golden and soft. Stir in all the spices and cook for a minute, then add the stock, purée, and dates. Cover and simmer gently for 1 hour, or until the meat is tender. Serve with basmati rice, and scatter over the pomegranate seeds and mint leaves.
From olivemagazine.com


36 LEFTOVER LAMB RECIPES [SHEPHERD’S PIE & MORE]
2022-06-13 This delicious lamb and orzo stew cooks in about 20 minutes in the Instant pot. All you need to do is add some shallots, celery, carrots and onions to the pot, stir in your leftover lamb pieces and mix in some vegetable broth and spices. Cook the stew on high pressure and add the orzo in at the end.
From smarterhomemaker.com


5 INGREDIENTS PERSIAN LAMB STEW - VITACLAY® CHEF
Ingredients 1 tbsp turmeric 1 tsp crushed red pepper flakes (optional) 2 medium onions, minced 1 - 2 tablespoons pepper Sea salt to taste 3 lbs lamb meat cut into chunks for stewing (leg meat works well, it cooks up very tender) 3 tbsp tomato paste 3 tbsp extra virgin olive oil 1/4 cup fresh parsley or cilantro, chopped 4 cups steamed basmati rice for serving Directions1. Add 1 cup …
From vitaclaychef.com


PERSIAN-STYLE CHICKPEA AND LAMB SHANK STEW RECIPE | GOOD FOOD
Cook for another minute. Add the drained chickpeas and reintroduce the lamb with the lime juice, lime zest and 900ml water. Season and bring to a simmer. When simmering, place a lid on the pot and transfer it to the oven for 90 minutes. 4. While the lamb is cooking, set a skillet over a medium heat on the stove.
From goodfood.com.au


PERSIAN LAMB STEW - SUPERGOLDEN BAKES
2019-12-09 Don’t let them colour or catch. STEP 3. Stir in the garlic, cinnamon, cumin, turmeric, nutmeg, salt, cinnamon stick and orange peel, cooking for a minute or two. STEP 4. Add the lamb, stirring to coat in the aromatic spices. If the pan gets dry, add a little of the stock and scrape any browned bits in the pan. STEP 5.
From supergoldenbakes.com


PERSIAN LAMB OR BEEF PUMPKIN STEW - EN.RAFED.NET
Ingredients: Servings: 1 1 lb stew meat (lamb or beef) 2 small pumpkin 1/2 cup dried prune 3 tablespoons tomato paste 1 teaspoon turmeric 1/8 teaspoon cinnamon 1/2 medium onion, chopped salt and pepper 1/4 cup water (optional) 1 pinch saffron, disolved in the water (optional) Directions: 1 Brown the meat and add about 1 and 1/2 cups water.
From en.rafed.net


RECIPE: PERSIAN LAMB STEW | WHOLE FOODS MARKET
Method. Heat a Dutch oven over medium-low heat. Add walnuts and toast until golden. Remove nuts to cool, then pulse in a food processor to a coarse powder. Pat lamb dry and season with 1 teaspoon salt and ½ teaspoon pepper. Heat ghee over high …
From wholefoodsmarket.com


PERSIAN LAMB SHANKS | RECIPETIN EATS
2018-10-03 Heat 1 tbsp oil in a large heavy based pot over medium high heat. Brown shanks all over, 2 at a time. Remove from pot. Discard excess oil, clean pot if it’s very dirty. Add 1 tbsp oil. Cook onion and garlic for 2 minutes until translucent. Stir in the turmeric, cinnamon, tomatoes, and salt. Add chicken broth and stir well.
From recipetineats.com


PERSIAN HERB AND LAMB STEW RECIPE | GOOD FOOD
2. Place a Dutch oven over medium heat and once hot, add the lamb, and cook, browning all over for 5-10 minutes. It's important not to rush this step, you want the meat to brown and the fat to caramelise. 3. Push the lamb to the side and add the onion and cook, stirring to prevent catching, until the onion has softened, about another 5 minutes. 4.
From goodfood.com.au


PERSIAN-STYLE PUMPKIN STEW RECIPE - FOOD NEWS
Combine 1 1/2 cups chicken broth, diced tomatoes, salt and paprika in a stock pot and bring to a boil. Add the pumpkin and green beans. Add saute of chicken, onions, red pepper and garlic.
From foodnewsnews.com


BEST MEAT RECIPES: PERSIAN-STYLE PUMPKIN STEW
Ingredients. Servings: 4 3 tablespoons vegetable oil, divided ; 1/2 pumpkin - peeled, seeded, and cut into 2-inch cubes ; 1 small onion, chopped ; 2 cloves garlic, minced
From meatbook2.blogspot.com


PERSIAN PUMPKIN STEW - BIGOVEN.COM
Persian Pumpkin Stew recipe: Try this Persian Pumpkin Stew recipe, or contribute your own. Add your review, photo or comments for Persian Pumpkin Stew. American Soups, Stews and …
From bigoven.com


RECIPE: PERSIAN LAMB STEW - FOOD NEWS
To make the lamb stew, cut the lamb into 4 cm (1½ inch) dice. Heat the extra virgin olive oil in a heavy-based saucepan. Add the lamb in batches, stir over medium to high heat until browned, then remove from the pan.
From foodnewsnews.com


KHORESH KADOO HALVAIE - PERSIAN BEEF AND PUMPKIN STEW
2014-11-25 1 1/2 pounds boneless beef or lamb stew meat, cut into small bite-sized pieces 1 1/2 pounds peeled, seeded, and cubed pumpkin or butternut squash 1 large onion, thinly sliced 1 large tomato, peeled, chopped 1 medium carrot, sliced *optional 1 large potato, peeled, cubed *optional 4 garlic cloves, minced 1 (8 ounces) can tomato sauce, organic
From turmericsaffron.blogspot.com


RECIPE: PERSIAN PUMPKIN STEW
Persian Pumpkin Stew Yield: 1 Servings Categories: Soups, Stews 1 lb Stew meat; (lamb or beef) 2 sm Pumpkin; or 1 med-small -pumpk 1/2 c Dried prunes 3 tb Tomato paste 1 ts Turmeric 1/8 ts Cinnamon 1/2 md Onion; chopped Salt and pepper to taste 1 pn Saffron disolved in 1/4c. -warm water; optional Brown the meat and add about 1 and 1/2 cups water. Add tomato paste, …
From mealsteps.com


PERSIAN-STYLE PUMPKIN STEW – DRSTARVE
Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes. Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.
From drstarve.com


10 BEST PERSIAN LAMB RECIPES | YUMMLY
2022-06-05 PERSIAN LAMB & VEGETABLE STEW Jenny Eatwell's Rhubarb and Ginger cumin seeds, sea salt, fresh dill, lamb stock, onion, vine ripened tomatoes and 14 more Abgoosht | Persian lamb Stew Persian Food Tours
From yummly.com


ALTON BROWN LAMB STEW - THERESCIPES.INFO
Barley and Lamb Stew - Alton Brown trend altonbrown.com. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover, and simmer until the liquid is absorbed and the lamb and grits are tender, 30 to 45 minutes. Just before the stew is finished, add the oregano.
From therecipes.info


PERSIAN LAMB STEW RECIPE | OLIVEMAGAZINE
2016-02-17 Method. STEP 1. Heat 1 tsp oil in a casserole, and fry the onions with a pinch of salt for 5 minutes until soft. Add the chilli and garlic for a minute, then add the lamb and cook for 5 minutes until brown. Stir in the spices, fry for a minute, then add the stock, purée and molasses.
From olivemagazine.com


PERSIAN POMEGRANATE-WALNUT LAMB STEW - FOODESS
Preparation. Heat a large, deep skillet over medium high; add a splash of oil and brown lamb on all sides. Transfer to a plate. Drain all but 2 tbsp fat from the skillet. Add onions and cook over medium heat for about 15 minutes, until golden. Stir in walnuts and cook until fragrant, about 5 minutes. Add pomegranate molasses and stock; bring to ...
From foodess.com


PERSIAN-STYLE PUMPKIN STEW | RECIPE | RECIPES, STEW RECIPES, …
Aug 15, 2018 - This recipe adds delicious Persian flavors to a pumpkin and beef stew. Aug 15, 2018 - This recipe adds delicious Persian flavors to a pumpkin and beef stew. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. …
From pinterest.com


PRESSURE COOKER PERSIAN LAMB STEW – LAMB RECIPES
Set pressure cooker to sauté and melt butter. Add onion and mushrooms, sauté until mushrooms release water and onions are translucent, about 6 minutes. Add garlic, cook 1 minute. Add turmeric, cinnamon, cardamom, nutmeg, stir. Add lamb; cook 5 minutes or until browned and coated in spices (add 1 tbsp (15 mL) water if needed to coat).
From lambrecipes.ca


PERSIAN BEEF KABOB MARINADE RECIPE - THERESCIPES.INFO
Need recipe for persian beef kebabs - Home Cooking - Beef ... tip www.chowhound.com. Some recipes trick out the marinade with garlic or saffron or lime juice. We use lime juice for chicken but not for beef/lamb - say 4 tbsp for 2 onions if you like.Saffron seems wasted up against honest chargrilled beef, personally, but we do brush chicken with melted butter and saffron when we …
From therecipes.info


PERSIAN PUMPKIN STEW | TECHTEAM QA 9 WIKI | FANDOM
Template:Wikifiedrecipe 1 lb stew meat (Lamb or Beef) 2 small pumpkin 1/2 cup dried prune 3 tablespoons tomato paste 1 teaspoon turmeric 1/8 teaspoon cinnamon 1/2 medium Onion, chopped salt and pepper 1/4 cup water (optional) 1 pinch saffron, disolved in the water (optional) Brown the meat and add about 1 and 1/2 cups water. Add tomato paste, turmeric, cinnamon, …
From techteam-qa9.fandom.com


Related Search