Ghormeh sabsi- herbed lamb stew

This will make a lot. I usually freeze some for later. Specialty items may be found online or local specialty grocery stores.
 2 lbs. lamb or beef
1 teaspoon turmeric
Salt and pepper
Fresh leeks 3-4, the tips lengthwise and wash well to remove the dirt, chopped finely
1/2 a bunch of fresh parsley, chopped finely
1 bunch of fresh cilantro, chopped finely
 1 bag of fresh or frozen spinach, chopped
1- bunch of scallion greens, chopped (optional)
 2 dried Persian limes
1 can of kidney beans or black eyed peas drained
2-3 Tablespoons dried leeks
1 t. Fenugreek leaves (alholva)- do not use too much as it makes it too bitter
 1 package of dried dehydrated veggies for Ghormeh sabsi- I use the Aassan brand which is 2.5 oz. (contains mostly parsely, leek, fenugreek)
3 cloves garlic, chopped

 The dried veggies give it a nice flavor. In a food processor or by hand, finely chop leeks, parsley, cilantro, spinach (unless you are using frozen spinach). In a large stewpot, add some olive oil and brown the lamb or beef with turmeric and salt and pepper over medium heat. Remove the meat and set aside. Pan fry the fresh leeks, parsley, cilantro and spinach and scallions if you are using them. Mixture will turn darker. Add water (about 1-2 cups) and dry veggies.  Add the garlic.  Cook for a minutes then add the limes and return the meat back into the pot. Simmer on low for 2 to 3 hours until the meat is tender. Add the drained, canned beans. Cook for a few more minutes. Serve with basmati rice.

Mom's Wild Rice Soup

1 onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
8 oz. mushrooms, sliced
1 celery stalk, chopped
1 cup wild rice
1 vegetable stock
1 cup milk
1-2 T. Butter
Salt and pepper to taste
Dried or freh parsley
1 bay leaf

Sauté onion and garlic in butter until soft. Add carrot, celery and mushrooms to the pot. Add wild rice, parsley, bay, milk and stock. Add salt and pepper to taste. Cook until rice is done. Add water as needed.

Indonesian style curry

This dish tastes similar to green Thai curry. I like using shabu shabu because the flavor penetrates the meat and the dish cooks faster.

Powdered Cayenne to taste (for milder curry, use 1/4 t.)
3 cloves garlic
1 t. Ground Coriander
1 pod tamarind, peeled, seeds removed
5 Peanuts chopped
3 lemongrass-use the white part only, peel off a few layers, chop like a scallion, into small circles
Dash Nutmeg
1 t. Turmeric
1/2 Tablespoon Galangal small, grated (omit if you can not find), do not use too much!
Ginger finger, grated (about 2-3 t.)
Lime zest
Salt
1 can of Coconut milk
1 lb. Shabu shabu (thinly sliced ribeye)
Chopped macadamia (can substitute with peanuts)
Star anise, ground

Fry everything except meat, milk, garlic. Add garlic and meat. Then coconut milk. Serve with rice.