Persian Spice Stew with Summer Vegetables

 

 

If you know me at all, you know I don’t play favorites. I don’t have a favorite season, fruit, or vegetable. I try to enjoy each season as it passes, and enjoy the foods of each season in their time.

But I’m not going to lie: From the first warm, spring day I start itching to make this stew! It might really be… ahem… one of my favorites.

It’s a quick, easy, one-pot stew that gives a unique twist to all that zucchini that’s exploding out of the gardens!

Persian Spice Stew with Summer Vegetables

1 pound stew meat — venison, grass fed beef, or lamb

1 tablespoon of butter from grass fed cows (I like to use Kerrygold or butter from my local dairy)

1 -2 onions, peeled and chopped

2-4 zucchini or other summer squash, peeled and cut into long strips

1-2 eggplant peeled and cut into long strips

3-4 cloves of garlic, minced

3-4 tomatoes, sliced

1 teaspoon salt (I like this kind)

1 teaspoon curry powder (get quality herbs and spices here)

1/2 teaspoon turmeric

1/4 teaspoon pepper

1 cup water

Begin by peeling and cutting up the vegetables.This stew goes quick, so you will want everything ready before you start. (Trust me on this!)

Place a tablespoon or so of butter into a big cast iron pot (I use one very like this one) and add a pound of stew meat. I usually use venison, but grass fed beef or lamb would be delicious, too.

When the meat is partially browned, add several chopped onions, and continue cooking until the meat is fully browned, and the onions are soft.

Once the meat is browned, take the strips of squash and eggplant and place them in layers over the meat.

Sprinkle the minced garlic over the squash and eggplant, then add the tomatoes. Then sprinkle the salt and spices over the tomatoes.

Pour in 1 cup of water, taking care to wet the spices. Cover and rapidly simmer (on medium high heat) for about a half hour.

It is delicious served over rice!

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