Tag: spices

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Greek Beef Stew with Orzo

A classic dish served in Greek homes for Sunday dinners, Giouvetsi/Youvetsi is a hearty stew made with meat and pasta, and flavoured with red wine, tomato sauce, cinnamon, cloves and bay leaves. Orzo absorbs the flavour from the beef stew, resulting in a mouth-watering one-pot meal that packs a punch!

What you’ll need

  • 900g/2 pounds beef chuck cut in large chunks
  • 4 tablespoons cooking oil
  • 1 onion, chopped
  • 1 large leek, chopped
  • 1 carrot, grated
  • 1 cup red wine
  • 2 bay leaves
  • 3 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 1/4 cup tomato paste
  • 2 cups pureed tomatoes
  • 1 cup beef or chicken broth
  • 2 tbsps olive oil
  • 2 cups orzo pasta
  • Boiling water
  • Salt and pepper, to taste

How to make it

  1. Bring the beef to room temperature and pat dry with kitchen towel.
  2. In a casserole, dutch oven or claypot, heat the oil over high heat and brown the beef cubes.
  3. Remove the beef, then reduce the heat to medium.
  4. Saute the onion, the leek, the carrot, the bay leaves, the cinnamon stick, the cloves and star anise until the vegetables are softened. Season with salt and pepper.
  5. Add the beef back to the pot, then add the wine.
  6. Turn on the heat and evaporate most of the wine.
  7. Add the broth, tomato paste and tomatoes .
  8. Cover and simmer on low heat for until beef is tender (about 1 to 2 hours, depending on the beef cut).
  9. Pre-heat oven to 200 deg C/ 390 deg F.
  10. Stir in the orzo pasta and olive oil. If mixture is too dry, add some boiling water so the pasta can get cooked properly.
  11. Cover the casserole then bake in oven for 20 minutes.
  12. Remove casserole from the oven and rest for 20 minutes to let the pasta cook completely and absorb more liquid.
  13. Serve with crumbed feta cheese and a glass of red wine. Enjoy your meal!

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Easy Lamb Biryani

Lamb Biryani

An endearing Indian classic, Biryani (also known as biriyani, biriani, birani or briyani) is well loved not just in India but across the world. 

There are countless versions of the dish to suit every regional and local palatte, just Hyderabad (South India) alone is said to have at least 40 variations.

Interestingly, Biryani originated from Persia and not India. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice.

Traditionally made over low heat in a vessel sealed with flour, modern-day technology and tools have helped to shorten the cooking time for this quintessential dish. This Lamb Biryani recipe is customised for the busy cook and can be easily prepared with the aid of a pressure cooker and rice cooker.

What you’ll need

Lamb & Marinade

  • 2.2lbs/1kg lamb shoulder
  • 1 tsp garam masala powder
  • 2 Tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chili powder (optional)
  • 1 cup yogurt
  • 2 Tbsps oil
  • Salt

Dry Spices

  • 2 small bay leaves
  • 1 small nutmeg, crushed
  • 1 tsp cumin
  • 6 cardamom pods, crushed
  • 1 star anise
  • 6 black peppercorns, slightly crushed
  • 1 cinnamon stick
  • 6 cloves
  • 1 cup onions, sliced thinly
  • 1/2 cup tomatoes – finely chopped
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 4 Tbsps cooking oil
  • 8 strands of saffron, soaked in ½ cup milk
  • 2 cups basmati rice (washed, soaked for 20 mins and drained)
  • 2.5 cups chicken stock
  • 1/4 cup raisins/sultanas

How to make it

  1. Marinate lamb overnight.
  2. Heat a pressure cooker or a wide non-stick pan with oil, add the dry spices and sauté on a medium heat for 2-3 minutes until the aromas are released. Keep a close watch as spices can burn easily.
  3. Add half the onions and fry on low to medium heat for approx. 5 – 7 minutes until they are almost caramelised.
  4. Add tomatoes and ½ tsp salt. Cook on a low to medium flame for 10 – 15 minutes until the tomatoes become mushy.
  5. Add half of the coriander and mint leaves, sauté for a minute.
  6. Add marinated lamb and brown the meat.
  7. Cook covered on a low flame for 45 minutes to an hour until the lamb is tender and you’re left with a thick gravy. If you’re in a hurry, this can be done with a pressure cooker.
  8. Add salt to taste.
  9. Mix cooked lamb mixture with saffron milk, basmati rice, chicken stock, and raisins, and cook in a rice cooker until the rice is cooked.
  10. Plate the rice using a short glass, with the meat and raisins/sultanas arranged at the bottom of the glass. Garnish with cashews, and serve with your favourite side dishes!