By Rabbi and Chef Avi Levy
This recipe is a variation of my Mother-in-Law's original recipe. It's been in the family for generations and originates directly from the Sephardic Jews of Turkey.
It should be noted that many hold to the tradition that the food served at the Seders should not be roasted, but instead should be cooked in some sort of liquid. This is a tradition designed to avoid anyone confusing the food we're eating with a Pesach sacrifice. (Which was always roasted.) So for me, I go with some stand-by recipes.
This one is Turkish Lamb Armico. It's a rustic taste of the "Old Country" right smack dab on your taste buds. This is a hearty and filling peasant stew that will give your mouth a delight.
I used Kol Foods lamb riblets, although you can use lamb stew meat as well, and combined it with subtle Middle Eastern spices and big satisfying veggies. This is a staple in our house, especially on Pesach. It takes about 15 minutes of prep, 45 minutes of cooking and then the flavors will wrap themselves around you in warmth, comfort and happiness. And a little bit goes a long way.
Please note that in the video you'll see me use cardamom (some Sephardim do eat cardamom on Pesach).
1 to 1 ½ lbs. lamb riblets or lamb stew meat
3 – 4 Yukon Gold Potatoes- chunked rustically
4 large carrots - chunked rustically
1 onion - diced
4-5 cloves of garlic – diced finely
1 large tomato - diced
¼ - ½ tsp. kosher salt
1/3 tsp. White Pepper (more if you want to get a bit more spice happening)
¼ tsp. cinnamon
Optional ¼ cup golden raisins or 6 large prunes
½ to ¾ cups of water
¼ cup good red wine
1/8 – ¼ cup Extra Virgin Olive Oil
Heat oil in a large range to oven sauté pan.
Add the meat and sear it brown over medium to medium-high heat. Lower heat.
Add onions then garlic. Let them get to know each other for a few minutes then add the water and the wine along with all the other ingredients. Distribute flavors well. This is meant to look and be a rustic stew. Cover and let simmer for 10 minutes. Transfer to a preheated 350˚ oven. Cook for 30 to 45 minutes until potatoes are ready.
Turn on broiler, remove the lid and brown the top of the stew. Once browned, remove and serve. Garnish with fresh mint leaves.
Here's a link to see Rabbi Avi Levy prepare this on video: http://www.aviskosherkitchen.com/Avis/Armico.html
Rabbi and Chef Avi Levy has been creating in the kitchen since he can remember. As a child he learned to cook everything from eggs and fish to BBQ, likely because his mother hated to be in the kitchen and it seemed the only way to get a meal he liked to eat. Avi worked his way through college as a kosher butcher as well as a chef. Both Avi and his wife are Sephardic and trace their roots to Turkey. He's at home in the kitchen, at the grill or in front of a fryer.
As a film maker (Avi's first profession) he has received numerous awards including Emmys and Tellys. His documentary work has been seen on PBS and NBC, and he has even worked with the legendary Julia Child.
Avi received his Rabbinical smicha from Rabbi Abraham Wosner and teaches regularly in South Florida. Visit Avi at his website aviskosherkitchen.com and on his Facebook page Aviskosherkitchen.
Recipe: Kosher, meat, passover, pesach