Afghan Lamb Stew
SKU:
Simple and full of flavor. Lamb, yogurt and cucumber are naturally food friends, and the mint, onions and tomatoes lend heartiness to this stew.
PSA: This stew stews for about two hours to get the lamb gets spoon tender and so that the flavors all mix nicely.
Or use lentils and mushrooms as a vegetarian option!
PSA: This stew stews for about two hours to get the lamb gets spoon tender and so that the flavors all mix nicely.
Or use lentils and mushrooms as a vegetarian option!
Ingredients
For both Lamb and Lamb-less versions
Olive oil
3-4 cloves of garlic, finely chopped
¼ t red pepper flakes
2 big onions (red or yellow are A-OK), chopped
2T coriander
1 big can (at least 28 oz) of diced tomatoes
2T-3T dried mint.
Condiments
Plain yogurt
Cucumbers, peeled, seeded and diced (optional)
Olive oil
3-4 cloves of garlic, finely chopped
¼ t red pepper flakes
2 big onions (red or yellow are A-OK), chopped
2T coriander
1 big can (at least 28 oz) of diced tomatoes
2T-3T dried mint.
Condiments
Plain yogurt
Cucumbers, peeled, seeded and diced (optional)
|
OG Lamb Stew
A tray of lamb (about one pound), Cut into small bite-sized chunks Hawaiian salt and black pepper, to taste |
Lamb-less Lentils and Mushroom Stew
A carton of fresh shiitake mushrooms Hawaiian salt and black pepper, to taste ½ cup dry lentils 2 cups vegetable broth Optional: 1 red pepper, diced |
What To Do
To prep, chop onions and put them in a bowl to add later. Chop garlic and set aside.
Lamb and Lamb-less instructions below.
Lamb and Lamb-less instructions below.
|
OG Lamb Stew
Cut lamb into small bite-sized chunks and season with salt and pepper. Cutting in this order minimizes the number of dishes and keeps the knife cleaner because you are cutting raw meat last. Drizzle oil into a Dutch oven. When the oil is hot and sheets across the bottom, add garlic and red pepper flakes. Add lamb and brown well. Don’t worry if it sticks to the pot a little bit. When the lamb is browned, add onions and coriander and cook until the onion gets soft and begins to brown. Add tomatoes. Use the liquid to scrape up anything that may have stuck to the bottom of the pot. Bring just to boiling, and then cover and let it simmer for about 2 hours, so that the lamb can get tender and the flavors blend together When lamb is tender, remove the cover if necessary, let cook off to a stew. Depending on the tomatoes, you may be able to omit this step. Add the mint and salt to taste. Let it sit about 10 minutes more to absorb the minty-ness. Spoon into bowls and top with yogurt and cucumbers. |
 Topped with yogurt and Za'atar
Lamb-less Lentils and Mushroom Stew
Roughly chop shiitake into bite-sized pieces. Cook lentils in vegetable broth per directions on the package. (Essentially, boil the broth, dump in the lentils, and let them cook for about 20-30 minutes until al-dente). Drain and set aside. Drizzle oil into a Dutch oven. When the oil is hot and sheets across the bottom, add garlic and red pepper flakes. Add onions and coriander and cook until onions are almost caramelized. Add tomatoes, and as with the meat version use the liquid to scrape up anything that may have stuck to the bottom of the pot. Add mushrooms and peppers and bring just to boiling. Add lentils and let simmer for about 10-20 minutes. Add mint and salt to your taste. I like minty, but best to start with 2T and see how you like it. Let it sit about 10 minutes more to absorb the minty-ness. |
Notes and Talking Story
- Both versions are great for cold winter dinners or damp Bay Area foggy summers.
- The yogurt and cucumbers are a nice contrast to the heavier flavors in the stew
- The lentils version quickly evolved when the lamb I had went bad. Lentils in the pantry came to the rescue.
