1 pound of diced leg of mutton 1/2 cup of rendered sheep fat 1/2 teaspoon of salt
1 cup of beer
1/2 cup of water
1 small onion, chopped
1 cup of chopped arugula
1 cup of chopped Persian shallot 1/2 cup of chopped fresh cilantro 1 teaspoon of cumin
1 pound of fresh red beets, peeled and diced 1/2 cup of chopped leek
2 cloves of garlic
For the garnish:
2 teaspoons of dry coriander seeds 1/2 cup of finely chopped cilantro 1/2 cup of finely chopped kurrat
Instructions: Heat the fat in a pot wide enough for the diced lamb to spread in one layer. Add lamb and sear on high heat until all moisture evaporates. Stir in the onion, and keep cooking until it is almost transparent. Stir in beet, arugula/rocket, cilantro/coriander, Persian shallot, and cumin. Keep on stiring until the moisture evaporates and ingredients emit a pleasant aroma.
Pour in the beer. Add water. Give the pot a light stir. Bring the pot to a boil. Reduce heat and add leek and garlic that you crush in a mortar. Let the stew simmer until the sauce thickens after about an hour. Chop kurrat and fresh cilantro and pound them into a paste using a mortar. Ladle the stew into plates and sprinkle with dried and coarsely crushed coriander seeds and the finely chopped kurrat and cilantro. The dish can be served with steamed bulgur, boiled chickpeas, and naan bread.
@dadegroot Brilliant. Did you watch Max Miller's take on this on his YouTube channel? It was pretty fascinating.
@rhiannonrevolts As a matter of fact, yes, that's where I first saw it. I then grabbed the paper he linked to and went from there. :)
@clerian Yes, that's definitely where I encountered it. I then followed his link to the academic paper with the recipe translation in it, and went with that (with a substitution or two due to missing ingredients).
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