Yoda's Rootleaf Stew

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— Chef's Note —

"How you get so big, eating food of this kind?" - Jedi Master Yoda

This recipe was originally crafted by Craig Claiborne, who was invited to create an Earth version of Jedi Master Yoda's soup from The Empire Strikes Back. I may have gotten a little too excited and made Yoda emoticons.

   Click here to learn how to embed these little Jedi masters into your own website.

— Featured In —

♦︎ Star Wars - The Empire Strikes Back (Episode V) ♦︎ Star Wars - The Old Republic - Knights of the Fallen Empire ♦︎ Yoda - Dark Rendezvous ♦︎ Rebel Force - Hostage ♦︎ The Empire Strikes Back - A Storybook ♦︎ The Secret of the Fortune Wookiee ♦︎

How to Make Rootleaf Stew

— Ingredients —

lean lamb
3 pounds lean lamb
(or other meat)
(as desired)
(as desired)
6 tbsp oil
6 cups parsley
3 cups onion
1 tablespoon garlic
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon turmeric
ginger root
2 tbsp ginger root
hot chilies
1 teaspoon hot chilies
(green or red)
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon cloves
bay leaf
1 bay leaf
3 pounds spinach

— Instructions —

  1. Slice lamb (or other meat) into cubes about one-inch thick.
  2. As desired, season the meat with salt and pepper.
  3. Add 3 tablespoons oil to a fry pan along with the seasoned lamb.
  4. Stir over medium-low heat until meat has browned, and then remove from heat.
  5. Meanwhile, chop parsley, onions, garlic, ginger root, and chilies finely.
  6. Add chopped ingredients except for ginger root and chilies to a Dutch oven along with the remaining 3 tablespoons oil.
  7. Heat and mix the ingredients until the onions have wilted.
  8. Add lamb, coriander, cumin, tumeric, ginger root, chilies, cardamom, cinnamon, cloves, bay leaf, and additional salt and pepper as desired.
  9. Add water to cover and mix well.
  10. Bring to a boil, then cover and allow to simmer until lamb is tender (about 2 hours).
  11. Five minutes before 2 hours is up, rinse spinach and place in a pot of boiling water until wilted (about 5 minutes).
  12. Drain, chop, and finally mix spinach into the Dutch oven, allowing it to lend its flavor to the stew (about 5 minutes).
  13. Serve over white rice, and feel the force flow through you.

— Gallery —

— See Also —

Bantha Milk