Snowy Day & Cooking Lamb Muscle and Neck Stew! Cutting Firewood with Chainsaw
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Lamb stew is a traditional dish in Persian cuisine, often enjoyed during family gatherings and special occasions. The slow cooking method allows the flavors to meld beautifully, creating a rich, hearty meal. This dish is a comforting staple, showcasing the use of spices and fresh ingredients that are hallmarks of Persian cooking. Today, variations can be found in many cultures, adapting the recipe to local tastes and available ingredients.
Ingredients
- ●lamb neck
- ●lamb muscle
- ●onions
- ●garlic
- ●carrots
- ●potatoes
- ●tomatoes
- ●cinnamon
- ●cumin
- ●turmeric
- ●bay leaves
- ●salt
- ●black pepper
- ●olive oil
- ●water
- ●parsley
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onions and sauté until translucent, about 5-7 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add lamb neck and muscle pieces, browning on all sides for 8-10 minutes.
- 5Sprinkle in cinnamon, cumin, turmeric, salt, and black pepper; stir to coat the meat evenly.
- 6Add chopped carrots and potatoes, mixing well with the meat.
- 7Pour in diced tomatoes and enough water to cover the ingredients.
- 8Add bay leaves and bring to a simmer.
- 9Reduce heat to low, cover, and cook for 1.5 to 2 hours until lamb is tender.
- 10Check occasionally, adding water if necessary to maintain liquid level.
- 11Once cooked, remove bay leaves and adjust seasoning if needed.
- 12Garnish with chopped parsley before serving.
Ingredient Alternatives
lamb neck
Cheaper: beef neck
Beef neck is generally less expensive than lamb.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is often cheaper and has a neutral flavor.
Techniques
browningsimmeringgarnishing
Equipment
large potcutting boardknifewooden spoonmeasuring cups
🌶️🌶️🌶️Medium
Also Known As
Lamb Neck StewLamb Muscle Stew
Ingredients
- ●2 lbs lamb neck
- ●1 tbsp olive oil
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●2 carrots, chopped
- ●2 celery stalks, chopped
- ●1 can (14 oz) diced tomatoes
- ●2 cups beef or lamb broth
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1 bay leaf
- ●Salt and pepper to taste
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion, garlic, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.
- 3Season the lamb neck with salt and pepper, then add it to the pot. Brown the meat on all sides, about 8-10 minutes.
- 4Stir in the diced tomatoes, broth, thyme, rosemary, and bay leaf.
- 5Bring the mixture to a boil, then reduce heat to low and cover the pot.
- 6Simmer for 2-3 hours, or until the lamb is tender and falling off the bone.
- 7Remove the lamb neck from the pot and let it rest for a few minutes before shredding the meat from the bones.
- 8Return the shredded meat to the pot and stir to combine with the sauce.
- 9Adjust seasoning with salt and pepper as needed.
- 10Serve hot with your choice of sides.
Equipment
large potwooden spoonknifecutting board
Ingredients
- ●2 lbs lamb neck, cut into chunks
- ●4 cups beef or lamb broth
- ●2 tbsp olive oil
- ●1 large onion, chopped
- ●3 cloves garlic, minced
- ●2 carrots, sliced
- ●2 potatoes, diced
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1 bay leaf
- ●Salt and pepper to taste
- ●1 cup red wine (optional)
- ●Fresh parsley for garnish
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the lamb neck chunks and brown on all sides, about 5-7 minutes.
- 3Remove the lamb from the pot and set aside.
- 4In the same pot, add the chopped onion and garlic, sauté until softened, about 3-4 minutes.
- 5Add the carrots and potatoes, stirring for another 2-3 minutes.
- 6Return the lamb to the pot, then add the broth, red wine (if using), thyme, rosemary, bay leaf, salt, and pepper.
- 7Bring the mixture to a boil, then reduce heat to low and cover.
- 8Simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors meld together.
- 9Remove the bay leaf before serving.
- 10Garnish with fresh parsley and serve hot.
Equipment
Large potWooden spoonMeasuring cupsMeasuring spoons
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