I miss lamb. So when I found this recipe for Pistachio Pilau of Lamb while recipe-flipping I just couldn't wait!
I was a HUGE fan of spicy food. Now not so much ... my 75-year-old tummy just can't "stomach" it. And was a HUGE fan of The Whole Chile Pepper ... a popular magazine of scorching info and recipes ... now defunct.
I have their cookbook though ... The Whole Chile Pepper Book. It was interesting when I searched for it on Amazon that there was only one left in stock. The book came out 30 years ago, is still in print and popular.
Anyway ... ethnic foods are a great way to have your Paleo and eat it too. Because steak and other meats on the grill and salad can only go so far. And my palate always yearns for mult-levels of flavor.
This dish from Afghanistan fills the bill. The slow cooking blends all the Middle-Eastern-type flavors. I used a slow cooker instead of simmering ... but you can do either.
I was intrigued by the juxtaposition of the pistachios, almonds, and spices ... some of them specifically immune-boosting. And the fact that the "heat scale" (the way the book judged hotness) was a "3" (actually the finished dish is very mild to me ... but my tummy was happy).
I used lamb shank, but any cut of lamb would do. And coconut instead of regular yogurt. You can serve it on a bed of rice ... or ... to keep it Paleo ... cauliflower rice.
Or with Tibetan Potato Curry ... which I made Paleo with sweet potatoes (coming next time). Eat it up ... FOR REAL!
AuthorJill PlaceThis slow-cooking lamb dish from Afghanistan blends Middle-Eastern-type (and immune-healing) flavors for a taste sensation. Make it Paleo with cauliflower rice and spicy sweet potatoes. Eat it up ... FOR REAL!
Roast the chiles by placing over an open flame one at a time until mostly blistered and black. Turn with tongs and adjust flame as needed. Place chiles in a bag (paper or plastic) and steam about 5 minutes. Rub skin off with fingers under running water. Slice open and remove ribs and seeds. Chop.
Saute the onions (or fennel) and lamb in the ghee until the lamb is browned.
Add the remaining ingredients along with 2 cups of water. Simmer 4 hours (I browned the fennel and lamb in a skillet and then added them and all other ingredients to slow cooker and simmered 4 hours also) or until the meat is very tender.
OPTIONAL: I like my sauce a little thicker, so mix 1-2 Tbsp. of tapioca or arrowroot starch with some liquid from the pan until blended, return it to the pan, and turn up the heat (or put the slow cooker on HIGH) until mixture is bubbly, which thickens the sauce.
Ingredients
Directions
Roast the chiles by placing over an open flame one at a time until mostly blistered and black. Turn with tongs and adjust flame as needed. Place chiles in a bag (paper or plastic) and steam about 5 minutes. Rub skin off with fingers under running water. Slice open and remove ribs and seeds. Chop.
Saute the onions (or fennel) and lamb in the ghee until the lamb is browned.
Add the remaining ingredients along with 2 cups of water. Simmer 4 hours (I browned the fennel and lamb in a skillet and then added them and all other ingredients to slow cooker and simmered 4 hours also) or until the meat is very tender.
OPTIONAL: I like my sauce a little thicker, so mix 1-2 Tbsp. of tapioca or arrowroot starch with some liquid from the pan until blended, return it to the pan, and turn up the heat (or put the slow cooker on HIGH) until mixture is bubbly, which thickens the sauce.
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