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Historically speaking, in 1800, the ancient Irish preferred making the lamb stew in pot ovens over open fires. This stew was looked upon as ‘Irish Penicillin,’ a cure for a variety of ailments.

Recent health theories have pointed out that the Irish lamb stew has not only high-protein lamb meat chunks, but also ingredients like potatoes with high levels of
carbohydrates, flavonoids and Vitamin B6 as well as chemical compounds, called kukoamines, that help lower blood pressure levels. Then, there is pearl barley that is full of proteins, Vitamins B1 and B2 that play a crucial role in maintaining the body’s metabolism, as well as iron, that helps in the formation of red blood cells and
selenium, thereby boosting the immune system.

Irish Lamb Stew

Ingredients: 500g of boneless leg of lamb (cut into cubes), 2 red onions (chopped), 5 carrots (peeled and sliced), 6 medium-sized
potatoes (peeled and cubed),
1½ tablespoons of pearl barley, a mixed bundle comprising 50g each of parsley, thyme and 2 bay leaves,
1 tablespoon oregano flakes,
1 tablespoon of ground black
peppercorns, a small sprig of
parsley (finely chopped), 4 green spring onions (chopped), oil for frying, 2-3 tablespoons of butter and
chicken stock as desired for making a stew consistency.

Method: In a heavy-base pan, fry the chopped onions using some oil and a tablespoon of butter. Add the oregano flakes and stir-fry for a few minutes. Subsequently, add the meat cubes and fry till they turn brown. Add the sliced carrots and pearl barley. Pour the chicken stock, taking care to see that it covers the meat cubes and the carrots. Stir in the salt, ground black
peppercorns and the mixed bundle of herbs and bay leaves. Place the potatoes on top of the stew mixture. Cover and cook on a low flame till lamb cubes turn succulent. Ladle the stew into bowls. Pour in a fine stream some melted butter mixed with spring onions and parsley over the potatoes and serve hot.

Persian pomegranates, walnuts and chicken stew

This stew is also called Fesenjan. In the ancient capital of Persepolis (Persia), Fesenjan stew was one of the popular staples of early Persian pantry cooking. Here’s how you make it.

Ingredients: 500g of cut pieces of boneless chicken curry, 2 onions (chopped), ½ cup pomegranate
molasses (made by boiling a
mixture of pomegranate juice, lemon juice and water to a thick consistency), 1 tablespoon pomegranate seeds, ½ cup ground
walnuts, ½ cup beetroots (peeled and grated), salt, water as desired for the stew and olive oil.

Method: In a deep heavy-base pan, fry the chicken pieces; season with salt until well browned. Set aside the fried chicken pieces. Next, fry the chopped onions to a light brown colour. Add the ground walnuts, pomegranate molasses and some salt. Stir-fry them well. Now, add water and allow the mixture to
simmer. Subsequently, add the fried chicken pieces. Cover and cook till the chicken pieces turn tender.Add the grated beetroots and cook till the beetroots become soft and the stew is of thick consistency. Garnish with pomegranate seeds and chopped fresh mint leaves and serve.