Persian Root Vegetable & Lamb Tagine
This beautiful stew is a traditional dish that has stood the test of time because it is perfectly balanced, in terms of both flavour and dietary energetics. The combination of juicy vegetables and gently warming spices make it a Spleen Qi and Yang tonic. For those of you who are unfamiliar with Chinese medicine terminology, Spleen Qi refers to the nutritious juices from which we create body fluids and blood, and Spleen Yang refers to metabolic power – the ability to digest efficiently and easily. This stew is a great option for those who are looking to reboot their digestive power and recover lost strength.
Persian Root Vegetable and Lamb Stew with Steamed Rice
This recipe is inspired by the lamb and vegetable tagine in Sabrina Ghayour’s wonderful book, Persiana. When I first read the recipe I knew I had stumbled across a secret. I was immediately reminded of a simple vegetable stew that came as part the banquet spread at the Melbourne institution, The Morrocan Soup Bar (now sadly closed). I could never quite understand why that stew was so delicious, but I believe the key was in the subtle spicing, and I think this Persian version is very close – at least the closest I have ever come!
My version of the recipe is mostly true to Sabrina’s, except that I’ve substituted leek for the onions, to help take care of all those sensitive tummies out there. I’ve also adjusted some of the cooking instructions to make it easy for less confident cooks.
Cooks tips
Cubeb pepper is gloriously aromatic and adds something very special. I order mine on line form Herbie’s Spices: https://www.herbies.com.au
If you can’t get cubeb pepper or argan oil don’t worry, the stew will still be delicious without them.
I usually use sweet paprika to make a less spicy stew. Sabrina’s version has cayenne pepper for a bit of heat. Feel free to add that if you do well with hot spices.
If your lamb is very fatty, trim some of the fat off before dicing. Just remember that fat marbling through the meat will give you a tastier and more succulent result.
For a plant-based version, simply omit the lamb.
Persian Root Vegetable & Lamb Tagine
Serves 4
Gluten free, dairy free, plant-based option.
Ingredients
A pinch of saffron threads
2 tbsp olive oil
1 large leek, diced
700g grass-fed lamb shoulder, cut into 3 inch chunks
1 tsp dried ginger
1 tbsp cumin seed
1 ½ tsp ground turmeric
¼ of a nutmeg, grated
1 tsp sweet paprika OR ½ tsp cayenne pepper
1 tsp cubeb pepper, ground
Salt and black pepper
6 small turnips, peeled and halved
6 medium carrots, peeled and cut into 3 chunks
5 zucchinis, cut into 3 chunks
To serve
Argan oil
Chopped coriander
Steamed long-grain rice or couscous
Method
Infuse the saffron threads ½ a cup of boiling water. Set aside for later.
Heat the olive oil in a large saucepan or casserole dish over a medium heat. Add the leeks and fry until soft. Add the lamb pieces and fry till browned on all sides. Add the dry spices and stir through allowing them to fry for a minute or two to release their aroma, then immediately add enough boiling water to generously cover the lamb. Add a large pinch or two of salt. Cover with a lid and simmer gently for 1 ½ - 2 hours or until the meat is beginning to soften.
Add the carrot and turnip chunks to the pot making sure they are fully submerged. Lay the zucchini chunks on top of the stew to steam. Pour over the saffron-infused water. Put the lid back on and simmer until the meat is very tender and the vegetables are soft enough to eat with a fork (about 45 minutes).
Garnish with chopped coriander and sprinkle with a few drops of argan oil to finish. Serve on steamed rice or couscous.
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