Persian lamb with za'atar dumplings
In between nursing the Patient (who is finally on the mend) I have been clearing out our larder (a 'stock take' if you will) with the idea of cutting back and using more of the ingredients I already have. There's a lot in there too, subconsciously I must have been preparing for Armageddon but it can't be just me who feels happy and content with well stocked shelves. I have spices, tins, jars, pastes, bottles and endless exotic ingredients picked up from my travels or as a result of trips to specialist shops for a 'must try' recipe. Looking for something warm, spicy and comforting to bubble away contentedly in the slow cooker on a cold Sunday in January whilst I get on with other necessary household chores I decided to use a small jar of spices labelled 'Persian Spice' and experiment cooking comforting suet dumplings (flavoured with some za'atar) in the slow cooker. The result isn't diet food and won't win any beauty contest but that's not what was required here. We needed something rib sticking, something with a carb level that would send the most persistent cougher (and his rather tired sleeping partner) into a blanket covered coma post consumption whilst flicking the remote control in the vain effort to find any decent to watch on the box. I could have braved the wind and rain to pick some parsley from the garden to scatter liberally over the top or sprinkled over some jewel like pomegranate seeds to complement the Middle Eastern theme but sometimes a fork is the only accessory needed.
Persian lamb with za'atar dumplings (serves 4 or 2 greedy pigs with some leftovers)
1 tbsp olive oil
250g lamb shoulder or other cut suitable for slow cooking, cubed
1 onion, chopped
2 cloves of garlic, chopped
2 sticks of celery, cut into chunks
4 large carrots, cut into chunks
½ celeriac, peeled and cut into chunks
2-3 tsp Persian (or other suitable) spice mix*
salt and pepper to taste
Za'atar dumplings
100g self raising flour
50g suet
1 tbsp za'atar
2-3 tbsp cold water
Heat the olive oil on a medium heat and brown the lamb in batches. Remove using a slotted spoon and add the meat to the slow cooker (use more lamb if you wish, I'm cutting back and am deliberately using less meat and more vegetables). In the same pan, turning the heat down a little, sweat the chopped onion until translucent, then add the garlic and other vegetables and cook for a further minute or two. Add the spice and stir well until everything is coated before adding to the slow cooker. Cover with enough boiling water to just cover the vegetables and lamb. Put the lid on and turn your slow cooker on to the lowest setting and cook for 6-8 hours. Do not be tempted to take a peek! About 1 hour before you want to serve the stew start preparing the dumplings and check the seasoning on the lamb, adding salt and pepper to taste. Mix together all the dumpling ingredients and add enough cold water to form a firm but soft dough using your hands (if you accidentally add too much water just use a spoonful more of flour). You don't need to knead the dough just mix enough so that it's combined. Break the dough into 6-8 pieces and form into balls before dropping on to the top of the stew. Cover, turn up the slow cooker to high and cook for 40 minutes (again, don't be tempted to take the lid off to have a look). Serve with some steamed green vegetables (and mash or rice if you need extra comfort).
*Persian spice: mine contained cinnamon, cardamom, dried chilli, garam masala, cumin, coriander, fennel, paprika, turmeric, fenugreek, ginger, garlic powder, black pepper, curry powder. You may find this in specialist shops as Advieh.
Persian lamb with za'atar dumplings (serves 4 or 2 greedy pigs with some leftovers)
1 tbsp olive oil
250g lamb shoulder or other cut suitable for slow cooking, cubed
1 onion, chopped
2 cloves of garlic, chopped
2 sticks of celery, cut into chunks
4 large carrots, cut into chunks
½ celeriac, peeled and cut into chunks
2-3 tsp Persian (or other suitable) spice mix*
salt and pepper to taste
Za'atar dumplings
100g self raising flour
50g suet
1 tbsp za'atar
2-3 tbsp cold water
Heat the olive oil on a medium heat and brown the lamb in batches. Remove using a slotted spoon and add the meat to the slow cooker (use more lamb if you wish, I'm cutting back and am deliberately using less meat and more vegetables). In the same pan, turning the heat down a little, sweat the chopped onion until translucent, then add the garlic and other vegetables and cook for a further minute or two. Add the spice and stir well until everything is coated before adding to the slow cooker. Cover with enough boiling water to just cover the vegetables and lamb. Put the lid on and turn your slow cooker on to the lowest setting and cook for 6-8 hours. Do not be tempted to take a peek! About 1 hour before you want to serve the stew start preparing the dumplings and check the seasoning on the lamb, adding salt and pepper to taste. Mix together all the dumpling ingredients and add enough cold water to form a firm but soft dough using your hands (if you accidentally add too much water just use a spoonful more of flour). You don't need to knead the dough just mix enough so that it's combined. Break the dough into 6-8 pieces and form into balls before dropping on to the top of the stew. Cover, turn up the slow cooker to high and cook for 40 minutes (again, don't be tempted to take the lid off to have a look). Serve with some steamed green vegetables (and mash or rice if you need extra comfort).
*Persian spice: mine contained cinnamon, cardamom, dried chilli, garam masala, cumin, coriander, fennel, paprika, turmeric, fenugreek, ginger, garlic powder, black pepper, curry powder. You may find this in specialist shops as Advieh.
Grreat read thank you
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