Saffron Infused Lamb Stew

Traditional Persian Recipe - Serves 4

Cooking Time 2 Hours

INGREDIENTS

• 1 medium or large sized onion (red or brown)
• 2 tablespoon of butter
• 500 grams of diced Lamb (some can be with bone)
• 1 tablespoon of turmeric powder
• 4-5 ripped Tomatoes or tomato paste
• ½ cup of chickpeas (wash in cold water)
• 1 cinnamon stick or 1 tablespoon of cinnamon powder
• 1 garlic clove (Keep the skin but wash well)(using garlic in the skin helps release its flavour but it won’t overpower the dish)
• Salt and pepper
• 200-300mg Pre-brewed saffron liquid – see saffron brewing method
• Coconut oil
• Juice of 1 fresh lemon
• ½ cup of hot water

INSTRUCTIONS:

1. Start by chopping one medium to large sized onion into large dices.

2. In a deep pot, melt the butter over medium to high heat then add onion and cook for 3-5 minutes.
3. Add the chopped lamb then the turmeric powder and cook for 5-7 minutes with the lid on. Stir occasionally.

4. Add chopped tomatoes to this mixture. If you don’t have fresh tomatoes you can also use two to three tablespoons of tomato paste instead. Cook for 4-5 minutes with the lid on.

5. Now add the pre-washed chickpeas, cinnamon stick, and garlic to the mixture. (whole Garlic Clove with the skin - Washed)

6. Add salt and pepper according to your taste and turn the heat to low.
7. Now take one tablespoon of your pre-brewed saffron liquid and add it to the mixture.

8. Cover the pot. Let it cook on low heat for 60-90 minutes. The cooking time will largely depend on the ingredients as some chickpeas and some meat might take a longer time to cook.
9. Now start preparing French fries potatoes before your stew is ready. It is advised to start with the fries 30 minutes before stew is well cooked.
10. Take two peeled potatoes and cut them in Julian shape, just like those McDonald’s Fries, skinny and long.
11. Add some organic coconut oil in a pan and fry chopped potatoes in it until golden brown.

12. By now your stew should be ready. If you are happy with how the meat is cooked, then add two more tablespoons of the liquid saffron brew.
13. Add the lemon juice (to your taste) and stir well.
14. Serve over a bed of saffron rice for a great meal.

Chef's Note:

The juice from the tomatoes should be enough, if you feel the stew is dry then add ½ cup of hot water to it.
Always use boiled water to add while cooking and gradually add as needed. Never use cold water while food is cooking.