Carmarthenshire-inspired Chaghartameh Stew

Ingredients

In this adaptation, the traditional Iranian Chaghartameh stew has been modified to incorporate the unique ingredients and flavors of Carmarthenshire. The original recipe typically uses ingredients such as dried limes, saffron, and Persian spices, which have been replaced with locally available ingredients like leeks, thyme, and Welsh lamb. This adaptation aims to capture the essence of Carmarthenshire's culinary traditions while still honoring the spirit of the original dish. We alse have the original recipe for Khoresht-e-chaghartameh, so you can check it out.

• 500g (1.1 lb) Welsh lamb, cubed 500g (1.1 lb) Welsh lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 leeks, sliced 2 leeks, sliced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 500ml (2 cups) lamb or vegetable broth 500ml (2 cups) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the sliced leeks, diced carrots, and cubed potatoes to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the tomato paste, ground cumin, ground coriander, and dried thyme. Cook for another minute to toast the spices.
5. 5.
   Return the browned lamb to the pot and pour in the lamb or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Carmarthenshire Chaghartameh stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Welsh lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cubing the meat.

Tips & Tricks

• For a richer flavor, marinate the lamb in a mixture of olive oil, garlic, and thyme for a few hours before cooking.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.

Serving advice

Serve the Carmarthenshire Chaghartameh stew with crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color and freshness to the dish.