Chef Miles Collins has just cooked and reviewed one of the recipes – Lamb and Rhubarb Stew – from The Silk Road Gourmet Volume One over on his site. Miles is a talented professional chef, and a brilliant photographer who focuses on subjects from life and work in gourmet kitchens to the nature and wildlife of his native Lincolnshire, England. All in all – a polymath, and a very nice guy. Check out his site for a beautiful and informative look at Beyond the Kitchen: A Fresh Look at Food, Photography, Nature and Culture. (Click here for the recipe).
This is an unusual Lamb and Rhubarb Stew from the Northeast of Iran near Mashhad that borders on Turkmenistan. It uses one of the Chinese gifts to world cuisine – rhubarb – as a souring agent to complement the earthy lamb, much as sour plums or sour cherries are used. Like many other Central Asian dishes, it also relies on herbs rather than spices for much of its flavor. It’s a great example of the foods that came flooding west from the various Persian conquests of the territories to its north and east. Since rhubarb is being rediscovered as a vegetable, it is often available beyond its traditional short “season” which allows this recipe to be made almost any time of the year.
Lamb and Rhubarb Stew
3/4 pound lamb cut into cubes
2 tablespoons light sesame or peanut oil
1 large onion, peeled, sliced and separated into crescents
3 teaspoons garlic, peeled and diced
4 hot, dried, red chili peppers
1 teaspoon salt
1 teaspoon black pepper
1 cup water
1 cup beef or chicken stock (or a mixture of both)
1/2 -1 corm nutmeg, grated
1/4 cup fresh mint, chopped (more to taste)
1 medium bunch fresh cilantro, chopped
11/2 tablespoons sugar (more to taste)
3 cups fresh rhubarb, cleaned and cut into 1-inch slices
Heat oil in a medium saucepan and when hot, sear lamb cubes over high heat until golden brown around the edges – stirring constantly. When meat is done, remove from the pan with a slotted spoon and set aside.
Lower heat to medium and add the onions, sautéing until they start to soften and color. Then add garlic, chili peppers, salt and pepper and stir until the garlic starts to swell and color. When garlic is done, add water and beef or chicken stock and cook to heat. When hot, add lamb back into the pot, grate half of the corm of nutmeg into the stew. Cover and cook over medium-low or low for 1 hour – stirring occasionally – until lamb becomes tender.
When lamb is nearly done, add the chopped mint and stir well. Then add the cilantro and sugar and stir in as well. Cook for another 3-5 minutes and then add the rhubarb and cook another 3-5 minutes or until the rhubarb softens, but is still firm (not soggy). Remove from heat, grate the remainder of the nutmeg in and serve.