How to Make Iranian Lamb and Asparagus Stew Asian Cooking Recipe Cuisine

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Iran Lamb and Asparagus Stew


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 2 Servings

  3 tablespoons vegetable oil

1 onion, chopped

  1/2 pound cubed lamb stew meat

  1/2 teaspoon salt

  1/2 teaspoon ground black pepper

  1 tablespoon ground turmeric

  1/2 (6 ounce) can tomato paste

  1 cup water

  1 clove garlic, chopped

 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces


Directions:

1. Heat the vegetable oil in a saucepan over medium-high heat. Stir in the onions, and cook for 2 minutes, stirring constantly. 

 2. 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.

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

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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