Veldt-inspired Spiced Lamb Stew with Persian Flavors

Ingredients

In this adaptation, the South African Veldt dish is transformed into a Persian-inspired lamb stew by incorporating traditional Iranian spices, such as cumin, turmeric, and saffron. The addition of dried fruits, such as apricots and raisins, adds a touch of sweetness that is not typically found in the original dish. The stew is also served with saffron-infused rice, a staple in Iranian cuisine, which enhances the overall flavor profile and presentation of the dish. We alse have the original recipe for Veldt, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup dried apricots, chopped 1/2 cup dried apricots, chopped
• 1/2 cup raisins 1/2 cup raisins
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, turmeric, cinnamon, and cardamom, and cook for an additional 2 minutes to toast the spices.
4. 4.
   Add the soaked saffron threads along with the water to the pot, followed by the lamb or vegetable broth.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 hour, or until the lamb is tender.
6. 6.
   Stir in the dried apricots, raisins, and tomato paste. Season with salt and pepper to taste.
7. 7.
   Continue to simmer for an additional 30 minutes, or until the dried fruits are plump and the flavors have melded together.
8. 8.
   Serve the Persian lamb stew hot, garnished with fresh cilantro or parsley. Accompany with saffron-infused rice for a complete meal.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water for at least 10 minutes before adding them to the stew. This will ensure that the saffron infuses the dish with its distinct aroma and vibrant yellow hue.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes in a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Feel free to adjust the sweetness of the stew by adding more or less dried fruits according to your taste preference.
• Serve the stew with a side of flatbread or naan to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop even further.

Serving advice

Serve the Persian lamb stew in individual bowls, garnished with fresh cilantro or parsley. Accompany it with a generous portion of saffron-infused rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation of the dish, arrange a few dried apricots and raisins on top of the stew as a garnish. The vibrant colors of the fruits will add visual appeal to the dish.