Caspian Lamb Stew with Potatoes

Ingredients

In this adaptation of the Italian Stufato di castrato con patate, we incorporate Caspian flavors and spices to create a unique twist. The original dish uses Italian herbs and seasonings, while our Caspian version features a blend of cumin, coriander, and turmeric for a more exotic taste. Additionally, we emphasize the use of lamb, a popular meat in the Caspian region, and incorporate traditional Caspian cooking techniques to enhance the flavors. We alse have the original recipe for Stufato di castrato con patate, so you can check it out.

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 4 potatoes, peeled and cut into chunks 4 potatoes, peeled and cut into chunks
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (dill or parsley), for garnish Fresh herbs (dill or parsley), for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Add the lamb chunks to the pot and cook until browned on all sides.
4. 4.
   Sprinkle the ground cumin, coriander, and turmeric over the lamb, stirring well to coat the meat evenly.
5. 5.
   Add the potato chunks to the pot and pour in the lamb or vegetable broth.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and cover the pot.
8. 8.
   Simmer for approximately 1.5 to 2 hours, or until the lamb is tender and the potatoes are cooked through.
9. 9.
   Serve the Caspian Lamb Stew hot, garnished with fresh herbs.

Treat your ingredients with care...

• Lamb — Choose tender cuts of lamb, such as leg or shoulder, for the best results. Trim any excess fat before cooking.
• Potatoes — Opt for starchy potatoes, like Russet or Yukon Gold, as they will hold their shape well during the cooking process.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb in the spice mixture overnight before cooking.
• If you prefer a thicker stew, you can mash some of the cooked potatoes and stir them back into the stew to create a creamier consistency.
• Serve the Caspian Lamb Stew with warm crusty bread to soak up the delicious broth.

Serving advice

This Caspian Lamb Stew is best served hot, allowing the flavors to meld together. Serve it as a main course accompanied by a side of rice or bread to soak up the flavorful broth.

Presentation advice

Present the Caspian Lamb Stew in individual bowls, garnished with a sprinkle of fresh herbs. The vibrant colors of the stew, with tender chunks of lamb and potatoes, will make for an inviting and appetizing presentation.