Lamb and Asparagus Stew

This Middle Eastern stew can make for some great comfort food. It only takes about half an hour to cook, and it’s dead easy. This recipe is mostly Iranian in origin; the Iranians use okra instead of asparagus, but asparagus is much easier to find. If you can get a hold of some fresh okra, then it’s easy to substitute.

Step: 1

Heat the vegetable oil in a saucepan over medium-high heat. Stir in the onions, and cook for 2 minutes, stirring constantly. Add the lamb, salt, pepper, and turmeric; cook and stir until the lamb is no longer pink on the outside, about 3 minutes. Stir in the tomato paste, water, and garlic. Bring to a simmer, then reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 25 minutes.

Step: 2

Once the lamb is tender, stir in the asparagus, and continue cooking until the asparagus is tender, about 3 minutes.

Per Serving: 504 calories; protein 25.6g; carbohydrates 30.5g; fat 33.5g; cholesterol 64.3mg; sodium 979.8mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.