It’s one of those dishes whose ethnic background is difficult to determine. Is it Indian, Turkish, Middle Eastern? All of these ethnic groups have recipes with rosewater. Oh well, it really does not matter.
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- Lamb Stew Infused with Rose Water Dish
For the sake of categorizing, I am stating this is Middle Eastern food. It has a nice balance of sweet and mouthwatering; it is definitely fantastic.
Lamb Stew infused with rose water is most likely one of the most fascinating increased water dishes I have attempted. I indicate, there was Pistachio Cookies along with Rose water lemonade, but neither proved as difficult as this one. Too much increased water and you may also be eating, well, a rose! Don’t get me incorrect, it’s not hard to make, it’s simply really essential to have the right balance. Increased water has a strong aroma, its taste is very fragile.
Do not add the rosewater prematurely! The rose water is included at the very end of the cooking process. It’s such a delicate touch that you definitely don’t want to prepare it off. I like to serve it with basmati rice instead of a routine white rice. Basmati rice tends to have more taste. If you are on a Paleo diet plan, set this stew with a cauliflower mash.
Among the important things I enjoy the most about this Lamb Stew infused with rose water is the variety of components: lamb, apricots, cherries, rose water, almonds. By the method ensure the almonds are blanched. You certainly do not want almond skins floating in your stew. Not quite!!!
Step by action photos:
- Gather all the components for your lamb stew and have them determined, sliced and ready to go.
- In a big Dutch oven heat the olive oil on medium heat and add the lamb cubes. Spray the lamb with the salt, and cumin. Optional: Sprinkle 2 tablespoons flour over the lamb if you want a thicker broth.
- Include the onions and stir fry until the meat starts to brown.
- Pour in the beef broth and add the parsley then turn the heat to low and cover.
- Whisk together the water, honey and pomegranate juice.
- Pour in the honey mix to the pot. Cover and simmer for 40 minutes.
- After 40 minutes include the blanched almonds, apricots and cherries. Stir them in and simmer for 10 more minutes. Keep in mind: To blanch the almonds put them in a sauce pan with boiling water for about 5 minutes, drain, cool in cold water then eliminate all the skins. As I pointed out previously, you don’t want a lot of almond skins floating around your stew (not pretty) so blanch them and remove the skins.
- Stir in the rosewater and allow the stew to sit for about 5 minutes prior to serving.
Often asked questions:
- For how long can I conserve the lamb stew? You can save in the fridge for up to 3 days in an airtight container.
- Can I freeze lamb stew? Yes, you need to completely cool the soup prior to freezing. Shop in airtight containers for as much as 4-6 months. For single portions, freeze portions in a muffin tin and pop out the frozen rounds and shop in freezer bags.
- How do I reheat the stew? Reheat the stew in the microwave for 2-3 minutes and stop to stir every 30-45 seconds up until hot. As soon as reheated do not cool and store once again in the fridge, consume it right away. So just reheat the quantity you will take in.
Now, you might be asking yourself, can I make this with routine beef? Well, sure! Remember a dish is just a recommendation. I occur to love lamb due to the fact that I discover its taste a little richer than beef. I love the odor of this meal simmering on the range on a cold day.
If you like the exotic tastes of Middle Eastern food here are some of my favorites you can print or bookmark for later on.
Middle Eastern lentil soup is a simple soup that has great deals of rich flavors and little lemon juice.
Zatar or za’atar is a spice mix you can easily make in your home for dipping oils, spray on hummus or toasted pita bread.
A salad to attempt would be a traditional Middle Eastern design tabouleh or tabbouleh that consists of great deals of parsley together with bulgur wheat, mint, tomato and onions. You will enjoy the intense tastes in this meal!
Chicken shawarma is a dish you can make on the grill or pan sear with little pieces of chicken, a yummy spice bend and after that wrap in a pita with a tomato, onions and leading with a yogurt sauce.
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Lamb Stew Instilled with Rose Water Dish
Here is a Turkish and or Middle Eastern style lamb stew infused with rose water. The dried apricots, cherries, pomegranate juice and honey include a nice sweet note to this fantastic dish. Serve this over rice or couscous.
Prep Time15 minutes
Cook Time50 minutes
Total Time 1 hour 5 minutes
Servings: Change to adjust- > 6 portions
In a large pot heat the olive oil and include the lamb cubes. Sprinkle with salt and cumin. Add the onions and stir fry till the meat starts to brown. Optional: Sprinkle 2 tablespoons flour over the lamb if you want a thicker broth.
Include the beef broth and the parsley. Decrease heat to low.
In a small cup whisk together water, honey and pomegranate juice.
Include mixture to the beef.
Cover and prepare for about 40 minutes.
Include the apricots, cherries and almonds. Prepare for an additional 10 minutes.
Add the rose water.
Allow the stew to sit for about 5 minutes prior to serving.
Serve with rice or pita bread.
Note: To blanch the almonds put them in a sauce pan with boiling water for about 5 minutes, drain, cool in cold water then eliminate all the skins.
Lamb Stew Infused with Rose Water Dish
Amount Per Serving
Calories303 Calories from Fat 207
% Daily Value *
Saturated Fat 8g50%
Trans Fat 1g
Carbohydrates 8g 3%
Fiber 1g 4%
Sugar 5g 6%
Vitamin A347 IU 7%
Vitamin C 6mg 7%
Calcium49 mg 5%
Percent Daily Values are based on a 2000 calorie diet.
Originally published February 2015 and upgraded February 2021.
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