Uploaded December 2020 | Updated September 2026, 1 hour ago
In this video, I head down to the river, through the flood water to find a spot to do a bit of cooking. After setting up a tarp and getting a fire going, I begin to prepare lunch - a spicy, winter stew cooked in an Afghan Kazan pressure cooker. Pressure and steam build up inside this clever device as it heats up over the fire and that pressure forces the temperature much higher than normal - the result is a much faster cooking time and full flavour as nothing is lost to evaporation - a delicious, warming, spiced stew with melt-in-the-mouth tenderness in just 20 minutes.
As a child, my mother often used a pressure cooker and the hissing sound it made as sat on the stove terrified me. I can honestly say though, I am now a convert - fast cooking times mean less fuel which can only be a good thing, the cheapest, toughest cuts of meat become tender and succulent and the food retains all the nutrients and full flavour - its a winner for me!
I hope you enjoy the video, thanks for watching.
Links
Kazan Afghan pressure cooker 5l
US
Mengrills
mengrills.com
UK
Tandoor-Adventures
tandoor-adventures.uk/products/kazan-afghan-pot-camping-cooking-pot-preasure-cooker-fire-pot-aluminum-sb-model
TJM Metalworks Lightweight folding grill
tjmmetalworks.co.uk/store/Lightweight-Grill-p224520545
Winter Spiced Stew Recipe
1 onion, coarsely chopped.
600g (1 1/2 lb) diced lamb
1 potato, peeled and chopped
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
4 cloves garlic, chopped finely or minced
3 Cardamom pods
3 cloves
1/4 tsp ground ginger
1/2 cup tomato puree
2 cups water
1 cup red wine
Salt
Oil
Spice mix
1 tbsp black pepper
1 tbsp ground cumin
1/2 tsp tumeric
1/2 tsp ground cardamom
1/2 tsp sumac
Fry the onions and meat until the onions have softened and the meat has browned a little.
Add the spices and cook for a minute or so to release the flavours.
Add the tomato puree, water, wine, vegetables and salt.
Close the cooker and cook over a medium hot fire for 15-20 minutes.
Remove the pressure cooker from the heat and allow the steam and pressure to completely release before opening.
Enjoy.
Contact me at:
simonablokeinthewoods@gmail.com
Or by mail at:
Simon, a bloke in the woods
PO Box 384
Diss
Norfolk
IP22 9DB
UK
Facebook - Simon, a bloke in the woods
facebook.com/Simon-a-bloke-in-the-woods-636523033219227/?ref=br_rs
Instagram - simon_a_bloke_in_the_woods
instagram.com/simon_a_bloke_in_the_woods/?hl=en
Music:
Si Senorita By Kevin Macleod
The Slow Rabbit By Chris Haugen
In this video, I head down to the river, through the flood water to find a spot to do a bit of cooking. After setting up a tarp and getting a fire going, I begin to prepare lunch - a spicy, winter stew cooked in an Afghan Kazan pressure cooker. Pressure and steam build up inside this clever device as it heats up over the fire and that pressure forces the temperature much higher than normal - the result is a much faster cooking time and full flavour as nothing is lost to evaporation - a delicious, warming, spiced stew with melt-in-the-mouth tenderness in just 20 minutes.
As a child, my mother often used a pressure cooker and the hissing sound it made as sat on the stove terrified me. I can honestly say though, I am now a convert - fast cooking times mean less fuel which can only be a good thing, the cheapest, toughest cuts of meat become tender and succulent and the food retains all the nutrients and full flavour - its a winner for me!
I hope you enjoy the video, thanks for watching.
Links
Kazan Afghan pressure cooker 5l
US
Mengrills
mengrills.com
UK
Tandoor-Adventures
tandoor-adventures.uk/products/kazan-afghan-pot-camping-cooking-pot-preasure-cooker-fire-pot-aluminum-sb-model
TJM Metalworks Lightweight folding grill
tjmmetalworks.co.uk/store/Lightweight-Grill-p224520545
Winter Spiced Stew Recipe
1 onion, coarsely chopped.
600g (1 1/2 lb) diced lamb
1 potato, peeled and chopped
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
4 cloves garlic, chopped finely or minced
3 Cardamom pods
3 cloves
1/4 tsp ground ginger
1/2 cup tomato puree
2 cups water
1 cup red wine
Salt
Oil
Spice mix
1 tbsp black pepper
1 tbsp ground cumin
1/2 tsp tumeric
1/2 tsp ground cardamom
1/2 tsp sumac
Fry the onions and meat until the onions have softened and the meat has browned a little.
Add the spices and cook for a minute or so to release the flavours.
Add the tomato puree, water, wine, vegetables and salt.
Close the cooker and cook over a medium hot fire for 15-20 minutes.
Remove the pressure cooker from the heat and allow the steam and pressure to completely release before opening.
Enjoy.
Contact me at:
simonablokeinthewoods@gmail.com
Or by mail at:
Simon, a bloke in the woods
PO Box 384
Diss
Norfolk
IP22 9DB
UK
Facebook - Simon, a bloke in the woods
facebook.com/Simon-a-bloke-in-the-woods-636523033219227/?ref=br_rs
Instagram - simon_a_bloke_in_the_woods
instagram.com/simon_a_bloke_in_the_woods/?hl=en
Music:
Si Senorita By Kevin Macleod
The Slow Rabbit By Chris Haugen
