Lamb comes from sheep under 1 year; from 3 to 5 month old they are called spring lamb. The meat of spring lamb is pale pink and mild, lamb from older sheep is of a darker pink and has a stronger flavor. Though most lamb is grass-fed for good flavor, the lamb from sheep that graze on salt-marshes has a very distinctive taste. I always liked lamb, and when a Persian friend gave us this recipe we just had to make it. It was truly, superlatively, tasty!
Green Vegetable and Lamb Stew
- 1 1/2 pounds boneless stewing lamb
- 1 large onion, finely chopped
- 1/3 cup oil
- 1 teaspoon turmeric
- 1 1/2 cups water
- 1/4 cup lemon juice
- freshly ground pepper
- 1 1/2 cups diced potatoes
- 1 cup chopped spring onion tops
- 1 1/2 cups chopped spinach
- 1/4 cup chopped coriander
- 1/2 cup chopped parsley1/4 cups
- 1/2 garlic clove, crushed
- Trim meat and cut into 3/4 inch cubes.
- In a heavy pan gently fry onion in half of the oil until transparent. Add turmeric and fry for 2 minutes longer.
- Increase heat, add meat cubes and stir over high heat until meat changes color and begins to brown. Reduce heat.
- Add the water water and lemon juice, salt and pepper to taste. Cover and simmer gently for 1 1/2 hours or until meat is just tender. Time depends on type of meat used.
- Heat remaining oil in a large frying pan and add potatoes. Fry over high heat until lightly browned. Add to stew, leaving the fat in the pan. Cover and simmer for 10 minutes.
- Add greens to pan and fry over medium heat until wilted. Add to sauce, add the half garlic clove, cover and simmer for an additional 20 minutes or until meat and potatoes are tender. Adjust seasoning and serve.
Enjoy, gentle reader, enjoy!