Persian Lamb Stew with Quinoa Pilaf
Spring Persian Lamb Stew
- 1 lamb shoulder, about 4 - 5 pounds
- Sea salt
- Ground black pepper
- 1 tablespoon olive oil
- 2 large onions, finely chopped
- 2 large carrots, finely chopped
- 2 ribs celery, finely chopped
- 1 teaspoon dill weed
- 1 head garlic, cloves peeled
- Several sprigs fresh thyme
- 1 cup white wine
- 1 cup fresh orange juice
- 1 dried lime - specialty shop - link to DUAL
- 1 large pinch saffron threads
- One handful fresh dill, roughly chopped
Heat oven to 325. Season lamb with salt and pepper. Set a large dutch oven over a medium low flame to heat. Add olive oil and heat until just below smoking point. Place shoulder, most fat side down, in dutch oven and sear until golden brown, about 5 minutes. Gently rotate shoulder until all sides have been seared and are a satisfying golden brown. Transfer meat to a large plate and set aside. Add onions, carrots, celery and dill weed to the pot and cook, stirring often until vegetables soften and take on a bit of color, about 8 minutes. Return lamb to pot. Add garlic, thyme, wine and orange. Increase heat and bring liquid to a simmer. Add dried lime and saffron. Cover pot and transfer to the oven. Let simmer until the meat is falling apart into silky shreds. Remove from heat. Skim off as much fat from the surface of stew and discard. Stir in fresh dill. Adjust seasoning with salt and pepper and serve over pilaf
Quinoa Pilaf
- 2 cups quinoa
- 1 small bunch thin asparagus, stem ends trimmed
- 3/4 cup pine nuts, toasted and finely chopped
- 1 cup mint leaves
- 3 tablespoons olive oil
- Sea salt and ground black pepper
Prepare quinoa according to package instructions. Blanch asparagus in highly salted boiling water until just tender and bright green, about 3 minutes. Drain, rinse under cold water and pat dry. Finely chop and add to bowl with cooked quinoa. Stir in toasted pine nuts. Mince mint and stir into pilaf. Drizzle with olive oil and season with salt and pepper.