Godfather's stew from The Dirty Martini | a lamb goulash that makes you forget your drink..
You are startled at the name of this stew I know. What kind of stew would be called Godfather's stew? Look at these cups full of a saucy lamb goulash served with a crisp garlic bread. Something that you can eat to your heart's fill even when you are on the run.
Yes, on the run. I tasted this goulash at The Dirty Martini couple of week's ago and loved it so much. I asked Chef Saby (Sabyasachi Gorai, a much awarded Chef and a wonderful person to be with) about this stew and why it is called Godfather's stew. He told it is supposed to be the favorite of a Godfather in a 'speakeasy bar'. How interesting is that.
I had two helpings of this Lamb goulash as it was so comforting, and not only me, I saw my other friends too digging their spoons into the cups indulgently. What a way to serve a stew. Holding a warm cup in hands feels as comforting as eating it.
I was invited to the party hosted by The Dirty Martini, the new 'speakeasy inspired bar' at Olive Qutub, an almost secret place redolent with old world charm. This bar is designed to recreate the prohibition era of the 1920's when cocktails were served in teacups and all meal portions were served in individual serving cups so that one can carry them along. Bluesy music, some flamboyant entertainment with live performances and a smoky dark ambiance with aromas of nourishing comfort foods wafting from kitchens, I assume the kitchens in the original speakeasy bars were open kitchens although the bars were secret hideouts.
This was a party where I met many bloggers form Delhi and NCR. These were food bloggers, lifestyle bloggers, graphic artists and many other people working around themes of food .
There was enough good food that I would call nourishing. The mini toasts with Goat cheese, chilly jam and berries were interesting and the Batter fried chicken with Chipotle mayo was simply great. The succulent and melt in the mouth type blind pig belly with maple chilly glaze was outstanding.
Tenderloin patty with grilled onion was quite interesting too. There was some more food passing around. Chipotle rubbed Tiger prawns, Calamari with pepper sauce, Cajun spiced Basa fish, all simple flavors nourishing the soul.
I thought of requesting Chef Saby and Chef Astha for the recipe of this Lamb Goulsh for all of you as we have been doing many soups and stews on Healthfood desivideshi. And the recipe is here for you to try and enjoy a great stew at home.
The dirty martini special Godfather’s stew selection, lamb goulash for nourishing the body and soul...
1 tbsp vegetable oil
3 tbsp clarified butter
4 leg of lamb (boneless), each 225g
450 g onions, chopped
2 cloves garlic, crushed
2 tbsp plain flour
2 tbsp paprika
1 tbsp tomato pomodoro
300 ml lamb stock
300 ml tomato juice
1 sprig rosemary
450 g baby potatoes
1 pinches salt
1. Heat the oil and butter in a pan and fry the lamb leg on both sides for about three to four minutes
to colour them.
2. Remove the meat from pan and add the onions and garlic. Cook gently for about 10 minutes, until soft and golden brown.
3. Set the oven to 150C/gas
4. Add the flour and paprika and mix well. Add the tomato puree, and stir thoroughly.
5. Pour in the stock, tomato juice along with the rosemary, bay leaf and the seared lamb leg cubes.
6. Cover well with foil and cook in the oven for about two hours, until the meat is tender.
7. Add the potatoes and place back in oven for a further 30 minutes, until the potatoes are cooked. 8. Serve with slice of garlic bread.
There is some red carrots and mushrooms in the soup too, you can add any vegetables you like in the season.
I am yet to try this Lamb goulash recipe at home but going by the Hungarian chicken goulash I do at home, this one would be a much repeated recipe too now.
I recommend strongly.
Please let me know if you try this.
Signing off with a collage of the pictures I clicked at the party at Dirty Martini.
Thanking Chef Saby and Chef Astha for a wonderful evening and soul satisfying food. We enjoyed the warm mulled wine served in terracotta mugs, the smoking gin and tonic (smoked with cherry wood) and the cocktails serves in teacups as well. Interacting with like minded, creative people in such vibrant ambiance is something to cherish. Talking of creativity, the mini crumble like apple tartlets were amazingly flavorful and rich textured, these beauties were named Nutty Aunty. Chef Dhruv Bhatia was the man behind all the wonderful food we enjoyed, all inspired from the food of 1920s around America and Europe.
I would recommend this place for the food more than the drinks for sure...