Liechtensteiner-inspired Shakarshee

Ingredients

In this Liechtensteiner-inspired version of Shakarshee, we incorporate the flavors and ingredients commonly found in Liechtensteiner cuisine. The original Iranian dish is traditionally made with beef, but we have adapted it to use lamb, which is more commonly consumed in Liechtenstein. Additionally, we have incorporated Liechtensteiner spices, such as caraway and nutmeg, to infuse the dish with the unique flavors of the region. The addition of Liechtensteiner-style dumplings further enhances the dish's Alpine character. We alse have the original recipe for Shakarshee, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• For the dumplings: For the dumplings:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 tablespoon butter, melted 1 tablespoon butter, melted

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 35g
• Fiber: 6g
• 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.
3. 3.
   Add the caraway seeds and ground nutmeg to the pot and cook for an additional minute to release their flavors.
4. 4.
   Return the lamb to the pot and add the diced carrots, parsnips, and potatoes. Stir to combine.
5. 5.
   Pour in the beef or vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the lamb is tender.
6. 6.
   Meanwhile, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and salt. Gradually add the milk and melted butter, stirring until a soft dough forms.
7. 7.
   Drop spoonfuls of the dumpling dough into the simmering pot. Cover and cook for an additional 15 minutes, or until the dumplings are cooked through.
8. 8.
   Serve the Liechtensteiner-inspired Shakarshee hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Caraway seeds — Toasting the caraway seeds in a dry pan before adding them to the dish will enhance their flavor.

Tips & Tricks

• If you prefer a thicker broth, you can mix 1 tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Feel free to add other root vegetables, such as turnips or celery root, to the dish for added flavor and variety.
• For a vegetarian version, replace the lamb with mushrooms and use vegetable broth instead of beef broth.
• Serve the Shakarshee with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Liechtensteiner-inspired Shakarshee in deep bowls, allowing the aromatic broth to surround the tender lamb and dumplings. Garnish with fresh herbs, such as parsley or dill, for a pop of color and freshness.

Presentation advice

To enhance the presentation, place a dumpling on top of each serving and sprinkle with a pinch of caraway seeds. Serve alongside a slice of crusty bread or a side salad for a complete meal.