Yoda's Rootleaf Stew by Craig Claiborne

Yoda's Rootleaf Stew by Craig Claiborne

Ready in 3 hours
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Yoda's Rootleaf Stew by Craig Claiborne"

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I just tried this Star Wars inspired stew recipe that my 10 year old son found in a Star Wars magazine. I made it to inspire him to learn cooking, little expecting that we would actually LOVE it! You have to try this.

Excerpt from Star Wars.com homepage on the history of the recipe:

"This recipe goes way back to 1983, when NPR debuted a new 10-part radio drama based on The Empire Strikes Back. Craig Claiborne was invited to create his own tasty version of "rootleaf," a succulent dish featured in both the film and radio versions. If you remember, "rootleaf" was prepared for Luke Skywalker by Yoda, the ancient Jedi Master. "


Ingredients

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3 pounds lean lamb or other meat
Salt to taste; if desired
pepper to taste; Freshly ground
6 tablespoons oil, light or vegetable or other
6 cups parsley; finely chopped
3 cups onions; thinly sliced
1 tablespoon garlic; finely chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 tablespoons ginger root; finely minced
1 teaspoon hot green or red chilies; finely chopped, seeded
1/4 teaspoon cardamon; ground
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 bay leaf
3 pounds fresh spinach; well rinsed and tough stems removed.

Original recipe makes 8

Servings  

Preparation

1. Cut the meat into one inch cubes, and add salt and pepper to taste.

2. Heat half the oil in a heavy skillet and add the meat, turning to brown the pieces on all sides.

3. Heat the remaining oil in a Dutch oven or heavy casserole and add parsley, onions and garlic. Cook, stirring often until the onions are wilted. Add the meat, coriander, cumin, turmeric, ginger root, chilies, cardamon, cinnamon, cloves, bay leaf, and salt and pepper to taste. Stir. (I add about 2 teaspoons salt at this point, then adjust at end)

4. Add water to cover, bring to boil and cover tightly. Let simmer about 2 to 2 1/2 hours until the meat is quite tender.

5. Meanwhile, drop the spinach into a kettle of boiling water with salt to taste and let simmer about five minutes. Drain well and run under cold water. Drain thoroughly.

6. Squeeze the spinach to remove all excess liquid. Place the spinach on a chopping block and chop coarsely.

7. Add the spinach to the stew and stir. Let simmer together about five minutes.

I like to serve this over white rice with steamed carrots.

Credits

Added on Award Medal
Verified by stevemur

Looks green and slimy, but tastes great and good texture too. photo by SnowflakeQuilts SnowflakeQuilts

Calories Per Serving: 645 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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