Ghormeh Sabzi - Persian Herb Stew

Dish History:

Ghormeh Sabzi is often considered the national dish of Iran and holds a special place in Iranian cuisine. This hearty and flavorful stew has a history that dates back centuries and is a testament to the rich culinary heritage of the region. It's traditionally prepared with a variety of fresh herbs, lamb or mutton, dried limes, and red kidney beans, resulting in a savory and aromatic dish.

Ingredients:

For the Stew:

• 1 lb (450g) lamb or mutton stew meat, cut into bite-sized pieces
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 4 cups of mixed fresh herbs (parsley, cilantro, scallions, and fenugreek), finely chopped
• 1 cup of dried fenugreek leaves (kasuri methi)
• 2 dried limes (limoo amani), pierced
• 1 cup of cooked red kidney beans
• 2 tablespoons of vegetable oil
• 1 teaspoon of ground turmeric
• Salt and pepper to taste

For the Stew Spice Mix (Advieh):

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves

For Serving:

• Cooked Basmati rice

Instructions:

1. Preparing the Stew:

a. In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the chopped onions and sauté until they become translucent and start to brown, about 5-7 minutes.

b. Add the minced garlic, ground turmeric, and the spice mix (advieh). Sauté for another 2 minutes until the spices become fragrant.

c. Add the meat pieces and sear on all sides until they are browned.

d. Stir in the chopped fresh herbs (parsley, cilantro, scallions, fenugreek) and dried fenugreek leaves. Cook for 10-15 minutes, allowing the herbs to wilt and release their flavor.

e. Add the pierced dried limes, cooked red kidney beans, and enough water to cover the ingredients. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 2-3 hours or until the meat is tender and the stew has thickened. You may need to add more water during cooking if it becomes too thick.

2. Serving:

a. Ghormeh Sabzi is traditionally served with Basmati rice. You can either serve it on a plate with a mound of rice on the side or pour the stew over a plate of rice.

b. Remove the dried limes from the stew before serving. The stew should have a deep green color and a rich, aromatic flavor.

Ghormeh Sabzi is a cherished dish in Iran, often enjoyed with loved ones during special occasions and celebrations. Its unique blend of herbs and spices, combined with the tender meat and tangy dried limes, makes it a true culinary masterpiece of Persian cuisine.

Non Vegiterian

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Mutton Wellington

The Mutton Wellington is a savory masterpiece, a variation of the classic Beef Wellington that showcases the rich and robust flavors of mutton, encased in flaky pastry. Its history is intertwined with that of its more famous cousin, Beef Wellington.

Origin: The origins of the Beef Wellington, and subsequently the Mutton Wellington, can be traced back to the early 19th century in the United Kingdom. While the exact inventor of the dish is disputed, it is widely believed to have been named after Arthur Wellesley, the 1st Duke of Wellington, a celebrated British military hero who defeated Napoleon at the Battle of Waterloo in 1815. The dish is thought to have been created to honor the Duke, though there is limited historical evidence to confirm this.

Development: The Beef Wellington was traditionally made with a whole fillet of beef, coated with a layer of pâté and duxelles (a mixture of mushrooms, shallots, and herbs), then wrapped in puff pastry and baked until golden brown. Over time, creative chefs and home cooks began experimenting with different meats, leading to variations such as the Mutton Wellington.

Mutton Wellington Recipe:

Ingredients:

For the Mutton Wellington:

• 1.5 kg (3.3 lbs) boneless mutton leg or shoulder
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 200g (7 oz) mushroom duxelles (mushrooms, shallots, garlic, and herbs finely chopped)
• 200g (7 oz) liver pâté
• 500g (1.1 lbs) puff pastry
• 1 egg (beaten, for egg wash)

For the Mushroom Duxelles:

• 250g (9 oz) mushrooms, finely chopped
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Instructions:

1. Prepare the Mutton:

• Season the mutton generously with salt and pepper.
• Heat olive oil in a large skillet over high heat and sear the mutton on all sides until it develops a golden crust. Remove from heat and let it cool.

2. Prepare the Mushroom Duxelles:

• In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté until translucent.
• Add chopped mushrooms and thyme. Cook until the mushrooms release their moisture and it evaporates, and the mixture becomes dry. Season with salt and pepper. Remove from heat and let it cool.
  
  
  

3. Assemble the Wellington:

• Roll out the puff pastry on a lightly floured surface into a rectangle large enough to encase the mutton completely.
• Spread a layer of liver pâté over the pastry.
• Spread a layer of mushroom duxelles on top of the pâté.
• Place the seared mutton in the center of the pastry.
• Carefully fold the pastry over the mutton, sealing all edges. Trim any excess pastry.
• Brush the pastry with beaten egg for a golden finish.

4. Bake:

• Preheat your oven to 200°C (390°F).
• Place the assembled Wellington on a baking sheet lined with parchment paper.
• Bake for 40-45 minutes or until the pastry is golden brown and the internal temperature of the mutton reaches your desired level of doneness (around 55-60°C or 130-140°F for medium-rare).
• Allow the Wellington to rest for a few minutes before slicing.

5. Serve:

• Slice the Mutton Wellington into thick portions and serve immediately.
• You can accompany it with a rich gravy or a flavorful sauce of your choice.

The Mutton Wellington is a tribute to the culinary creativity of the 19th century, and it continues to be a beloved dish today. Its combination of tender mutton, earthy mushrooms, and flaky pastry is a testament to the enduring appeal of this classic British creation.

Non Vegiterian

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Mutton Stroganoff

History:

Mutton Stroganoff is a variation of the classic Russian dish, Beef Stroganoff, which has a history dating back to the 19th century. The original dish was made with thinly sliced beef, onions, and mushrooms, sautéed in a sour cream-based sauce and served over noodles or rice. Mutton Stroganoff adapts this concept by using tender mutton or lamb pieces instead of beef. It's a hearty and comforting dish that combines the rich flavors of meat, mushrooms, and creamy sauce.

Recipe: Mutton Stroganoff

Ingredients:

• 1.5 pounds (700g) boneless mutton or lamb, cut into thin strips
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) button mushrooms, sliced
• 1/2 cup beef or vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream
• Salt and black pepper to taste
• Fresh parsley leaves for garnish
• Cooked egg noodles or rice for serving

Instructions:

Cooking Mutton:

1. Heat the vegetable oil in a large skillet or frying pan over medium-high heat.

2. Add the thinly sliced mutton or lamb strips to the skillet and cook until they are browned on all sides. This should take about 3-5 minutes. Remove the meat from the skillet and set it aside.

Sautéing Onion, Garlic, and Mushrooms:

1. In the same skillet, add chopped onions and minced garlic. Sauté until the onions become translucent, about 3-4 minutes.

2. Add the sliced mushrooms to the skillet and continue cooking until they are browned and have released their moisture, about 5-7 minutes.

   
   
   

Making the Sauce:

1. Pour the beef or vegetable broth into the skillet with the sautéed onions, garlic, and mushrooms. Stir well, scraping up any browned bits from the bottom of the skillet.

2. Add the Worcestershire sauce and Dijon mustard to the skillet. Stir to combine.

3. Return the browned mutton or lamb strips to the skillet. Reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the meat is tender and cooked through.

4. Stir in the sour cream and mix until the sauce is creamy and well-incorporated. Be careful not to let the sauce come to a boil at this point to prevent curdling.

Seasoning and Serving:

1. Season the Mutton Stroganoff with salt and black pepper to taste. Adjust the seasoning as needed.

2. Serve Mutton Stroganoff hot over cooked egg noodles or rice.

Garnish: Garnish the dish with fresh parsley leaves before serving.

Note: Mutton Stroganoff is a delightful variation of the classic Beef Stroganoff, offering a unique twist with tender mutton or lamb. The creamy sauce and flavorful mushrooms make it a comforting and satisfying dish. Enjoy it as a hearty meal on a chilly evening.

russian

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