Lamb & Carrot Stew (Zırbaç)

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INGREDIENTS:

  • Lamb Stew
    • 1 lb lamb cut into 1/2" cubes
    • 2 medium onions
  • Meat Balls
    • 1/2 lb ground beef
    • coriander (1 teaspoon)
    • cinnamon (1 teaspoon)
    • black pepper (1 teaspoon)
    • salt (1 teaspoon)
    • mastik (1 teaspoon)
    • fresh ginger (1/2 inch)
  • Final Cooking
    • Pomegranate extract (3 Tablespoons)
    • 20 seedless grapes
    • 5 medium size carrots
    • coriander (1 teaspoon)
    • cinnamon (1 teaspoon)
    • black pepper (1 teaspoon)
    • salt (1 teaspoon)
    • mastik (1 teaspoon)
    • fresh ginger (1/2 inch)
  • Serving
    • chopped walnuts (3 tablespoons)
    • dried mint leaves
    • rose water


DIRECTIONS:

  1. Lamb Stew: Brown the meat in olive oil, add two peeled whole onions, a little water (~ 1/4 cup) and cook at low heat until the meat is tender.
  2. Meat Balls: Add the spices to the ground veal and mix well. Make tiny meat balls of approximately 1/2 inch in diameter. Place the meatballs in a shallow bowl with a little flour. Turn the meatballs in flour so they are evenly covered to prevent them from sticking to each other. Melt 2 tablespoons of butter in a non-stick pan, cook the meat balls in butter constantly turning them so they turn brown all around. Set them aside.
  3. Final Cooking: Chop the grapes in the food processor, add the pomegranate extract. Slice the carrots. Combine the lamb cubes and the meat balls in a shallow pot, add the grape - pomegranate mixture, add the spices and let it simmer at low heat for about 30 minutes.
  4. Serving: Sprinkle each plate with chopped walnuts, dried mint and rose water before serving.
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