Sawani

Sawani Recipe with Lamb Shanks, Potatoes, and Mushrooms from Italy and Jordan

Region / culture: Italy, Jordan | Preparation time: 15 minutes | Cooking time: 2 hours and 15 minutes | Servings: 4-6

Introduction

Sawani is a delicious and hearty lamb stew that is perfect for a cozy dinner on a cold evening. This recipe is packed with flavor and is sure to satisfy your taste buds.

History

Sawani is a traditional dish that originated in the Middle East. It is a popular dish in countries like Lebanon, Syria, and Jordan. The dish is typically made with lamb shanks and a variety of vegetables, simmered in a flavorful broth until the meat is tender and falling off the bone.

Ingredients

3 tbsp olive oil
2 lb (907 g) lamb shanks
2 onions, sliced
1 tsp ground cayenne, or more to taste
2 cup lamb or beef stock
2 tomatoes, peeled and chopped
2 potatoes, diced
0.5 cup sliced mushrooms
1 cup wine
salt and pepper to taste
chopped italian parsley leaves for garnish

How to prepare

In a large saucepan, heat the olive oil and brown the lamb shanks.
Add the onions and cook until browned for 2 minutes.
Add the cayenne and stock to the saucepan, then transfer the mixture to a casserole dish. Cover the dish and cook on low heat for 1 hour and fifteen minutes.
Add the tomatoes, potatoes, mushrooms, and wine to the casserole dish. Simmer the mixture, covered, for another hour, stirring occasionally.
Season with salt and pepper to taste just before serving. Sprinkle with parsley.

Variations

You can add other vegetables such as carrots, bell peppers, or zucchini to the stew for added flavor and nutrition.
For a different twist, you can use chicken or beef instead of lamb.

Cooking Tips & Tricks

Make sure to brown the lamb shanks well before adding the onions. This will help to develop a rich flavor in the stew.

- Be sure to simmer the stew on low heat for a long period of time to allow the flavors to meld together and the meat to become tender.

- Feel free to adjust the amount of cayenne pepper to suit your taste preferences.

Serving Suggestions

Sawani is best served hot with a side of rice or crusty bread. You can also serve it with a simple salad or steamed vegetables.

Cooking Techniques

Browning the lamb shanks before simmering them in the broth helps to develop a rich flavor in the stew.

- Simmering the stew on low heat for a long period of time allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

If you don't have lamb shanks, you can use lamb shoulder or beef stew meat instead.

- You can use chicken broth instead of beef broth if you prefer.

Make Ahead Tips

Sawani can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Sawani in a large bowl and garnish with chopped parsley for a pop of color. You can also sprinkle some lemon zest on top for added freshness.

Pairing Recommendations

Sawani pairs well with a glass of red wine, such as a Cabernet Sauvignon or Merlot. You can also serve it with a side of couscous or roasted potatoes.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 3g

- Sugars: 4g

Fats

- Total Fat: 18g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 32g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 20% DV

- Calcium: 6% DV

- Iron: 25% DV

Alergens

Contains: None

Summary

Sawani is a nutritious dish that is high in protein and iron. It is also a good source of vitamin C and fiber.

Summary

Sawani is a delicious and comforting lamb stew that is perfect for a cozy dinner. Packed with flavor and nutrients, this dish is sure to become a family favorite. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in a small village in the countryside. I remember it was a hot summer day, and I was helping my mother in the kitchen, preparing food for the upcoming village festival.

As I was going through my mother's old recipe books, I stumbled upon a worn-out piece of paper tucked away in one of the books. It was a recipe for Sawani, a traditional dish that was made during special occasions in our village. The paper was yellowed with age, and the handwriting was faded, but I could still make out the ingredients and instructions.

Excited to try something new, I showed the recipe to my mother, who smiled and told me that Sawani was a dish that her own mother used to make for her when she was a young girl. She said that it was a dish that was passed down through generations in our family, and that she was happy that I had found the recipe.

Eager to learn how to make Sawani, I followed my mother's instructions and gathered the ingredients needed for the dish. The main ingredients were mutton, rice, onions, tomatoes, and a blend of aromatic spices. As I chopped the onions and tomatoes, the fragrant aroma filled the kitchen, making my mouth water in anticipation.

I marinated the mutton with the spices and let it sit for a few hours, allowing the flavors to meld together. Then, I cooked the rice separately, until it was fluffy and fragrant. Finally, I sautéed the onions and tomatoes until they were soft and caramelized, before adding the marinated mutton and letting it cook slowly until the meat was tender and juicy.

The moment of truth came when I finally tasted the Sawani. The flavors exploded in my mouth, each bite a symphony of spices and textures. The tender mutton, the fragrant rice, and the caramelized onions and tomatoes blended together perfectly, creating a dish that was both comforting and exotic.

I proudly served the Sawani to my family, who eagerly dug in and savored every bite. They praised me for my cooking skills, and I felt a sense of accomplishment knowing that I had successfully recreated a dish that had been passed down through generations in our family.

Since that day, Sawani has become a staple in our family gatherings and special occasions. I have made it countless times, each time tweaking the recipe slightly to suit my own tastes. I have also shared the recipe with friends and neighbors, who have all fallen in love with the dish and asked for the recipe themselves.

As I look back on that day when I first discovered the recipe for Sawani, I am grateful for the connection it has given me to my family's past. Cooking this dish reminds me of my grandmother and the traditions she passed down to us, and it fills me with a sense of pride and joy knowing that I am carrying on a culinary legacy that spans generations.

I may have learned to make Sawani from a worn-out piece of paper, but the memories and traditions that it represents are as vibrant and alive as ever. And for that, I am truly grateful.