Food in winter is all about generous amounts of carbs. I notice carbs these days as I am on an almost-paleo diet. It all began for no real reason but the honest truth is ... I don't get the paleo diet! Everytime I heard the word paleo, I used to get images of cavemen sitting around a bonfire eating grilled meat. It is a diet worth criticising; it lacks major nutrients.
I don't blog as often as I used to and get the urge to spiel what I did in between my blog posts. Well, if you follow me on Twitter then you know more about me than I know about myself. A few weeks ago, I volunteered at the Auckland Festival of Photography and attended a food photography workshop. I've got a few words to say about photographers... If you ever want to know what it means to be humble then meet a photographer. A bunch of down to earth individuals who couldn't proudly say in one sentence that they were exhibiting their work. The professional photographer's facial impressions ranged from amazement to surprise when they walked through the front door and that was my clue for spotting them. I must say not a chatty bunch but ask them if they are photographers and they would talk about everything to do with photography than answer the question!
The other day I chopped a leg of lamb into pieces under the careful watch of Maman and made a stew. I don't tell her that I kinda like her treating me as an amateur cook then she will tell me every fine detail there is to know about a particular dish. Priceless moments they are!
Gheymeh is a stew, more like a well-balanced casserole. I remember the last time I had this stew cooked by an amateur. It was more like soup, the yellow split peas turned mooshy and the fries? Well, the cook thought it was for decoration and no limes. This is probably the easiest Persian dish to make. The message here is not to use yellow split peas and simmer until reduced into a rich sauce.
500g lamb shoulder or leg chopped into 2cm cubes. (Or stewing beef cuts)
1 large onion finely chopped
2 cloves garlic finely chopped