Armenia: Lamb shanks in Beer & Pomegranate Molasses, with Walnut Pilaf Rice
Armenia is a land-locked Eurasian country perched upon the highest plateau in the border lands between Asia and Europe. A major pinpoint on the ancient ‘silk road, Armenia linked the spice and textile trade between Asia and Europe for almost 2000 years. Armenia’s modern day close neighbours include Georgia to the north, Azerbaijan to the east, Iran to the south and Turkey to the west. As a consequence of its geographic location, Armenian cuisine is a melting pot of eastern European, Mediterranean and western Asian food traditions.
Armenian cooking is typified by the use of subtle spices and fresh ingredients. The unique culinary feature of Armenian food practices is a focus on the combination of key flavours from locally produced ingredients including lamb, eggplants, nuts, fresh herbs and fruits such as pomegranate. As a chef trained in the French cooking-school style I have to say I was astonished by the Armenian recipes we cooked. The cooking methods were so unfamiliar to me I just didn’t know how it would come out in the end. But I trusted that the Armenian cooks over the last centuries knew better than I did about how it worked and I am so glad I did! The astounding thing about the main meal we cooked was that it produced two courses from one pot - a robust and delicious clear soup as well as a hearty plate of tender lamb and vegetables to feed a whole family.
Our Armenian menu included
Lamb shanks in Beer & Pomegranate Molasses
with
Walnut Pilaf Rice
................................................................................
LAMB SHANKS in BEER & POMEGRANTE MOLASSAS
ingredients:
· 4 Lamb Shanks
· ½ tbs Pomegranate Molasses
· 2 tsp Rose Water
· 6 medium Potatoes, peeled
· 5 medium Tomato, de-cored
· 2 medium Brown Onions
· 2 Capsicum
· 2 Carrots, peeled
· 1 medium Eggplant
· 4 Garlic Cloves, crushed
· ½ bunch mixed fresh herbs: Parsley, basil, cilantro, oregano etc.
· 2-3 sprigs fresh Thyme
· 2 fresh Bay Leaves
· 1 can Beer
· 1 cup Chicken stock
· 1tsp ground cumin
· 1 tsp smoked Red Paprika
· Salt & Pepper
· 1 tsp Sunflower Oil
Method:
1. Season Lamb with salt, pepper, cumin & paprika and leave to ‘marinate’ for 10 mis
2. Take a few strips of peel of each side of the eggplant so it resembles zebra strips
3. Cut the tomato, potato, carrot, eggplant & capsicum into thick slices about 1 – 1 ½ cm thick
4. Slice onions an 2 ml half rounds
5. Mix the beer, stock, molasses, rosewater & garlic along with some salt & pepper & bring to boil in a pot then put aside
6. Take a very large oven-proof pot / Dutch Oven & brush inside the pot and lid with sunflower oil
7. Lay half the tomatoes on the bottom of the pot & top that with half the fresh herbs, 1 Bay Leaf & half the Thyme
8. Now top that with a layer of half the capsicum
9. Add all the potato and carrot. If it all can’t all fit in one layer put it to the side
10. Lay the lamb on top of this and snuggle any remaining potato &
carrot around the sides of the lamb
11. Add the eggplant as the next layer on top of the meat
12. Now the remainder of the herbs followed by the remaining
capsicum then finish the layers with a final layer of tomato
13. Now pour the warm Beer Stock over the pot. Don’t worry if it only
comes part way up the side of the pot, it will grow in volume as the
pot cooks and vegetables give off their juice
14. Cover pot and bring to the boil on top of the stove
15. You can now either turn the heat to low and slow-cook with the lid
on for about 2 hours, or, slow cook in a medium oven (around 170
deg. Celsius) until meat is tender, around 2 hours
16. Do not stir the pot at all during the cooking process or you will
disrupt the layers
17. Discard the fresh herbs when ready when finished
18. Serve the broth on the side as a soup (or an entrée), & prepare a
large platter of the meat & vegetables to share
This is a Q-Zine original recipe adapted from several found at:
WALNUT PILAF RICE
Ingredients:
· ½ cup dried Vermicelli (or egg noodle)
· 1 1/2cups White Long-Grain Rice
· 4 tbs butter
· 3 ½ cups Chicken Stock
· ½ tsp Allspice
· 1 tsp Sea Salt
· ¼ tsp ground Black Pepper
· ½ cup Walnuts, coarsely chopped
· ½ cup Raisins, chopped
· 1 tsp Lemon Juice
· 2 tbs fresh Dill, chopped
Method:
1. Break the Vermicelli into 2-3 cm lengths
2. Melt the butter in a medium size pot
3. Add the rice and vermicelli to the butter and stir over a medium to low heat until the vermicelli is golden brown, about 5 mins, being careful not to burn the vermicelli
4. Add the walnuts and briefly sauté until beginning to brown
5. Add the allspice & give a quick stir to begin releasing the aroma
6. Follow this with the chicken stock, raisins, lemon juice, salt & pepper
7. Bring the pot to full boil over high heat stirring constantly with a wooden spoon to prevent ingredients from sticking to the pot bottom
8. Now place a tight fitting lid on the pot, turn the heat back to low and cock covered for 10 mins
9. Do not take the lid off the pot again until ready to serve
10. After 10 mins turn the heat off and leave the pot on the cooling element for a further 10 mins
11. When ready to serve, fluff the rice with a fork then fold the chopped dill through the rice
This is a Q-Zine original recipe adapted from several found at:
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