Do they even HAVE lambs on Dagobah? recently shared this recipe for “Yoda’s Incredible Herb Stew” as seen in The Empire Strikes Back.

The dish actually comes from way back in 1983, when National Public Radio debuted a 10-part radio drama based on the film. Gourmet chef, columnist and author Craig Claiborne was invited to bring to life the dinner we saw Luke and Yoda sharing. (Claiborne became one with the Force in 2000.)

We don’t see much of the culinary side of the Galaxy Far, Far Away, unless it’s bug-eyed monsters trying to eat our heroes or doomed aunts serving blue milk. Bon Appétit!

"For the Jedi it is time to eat as well."

More ‘Star Wars’ coverage on Nerdvana:


  • 3 pounds lean lamb or other meat
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 6 tablespoons light vegetable or other oil
  • 6 cups finely chopped parsley
  • 3 cups thinly sliced onions
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 2 tablespoons finely minced ginger root
  • 1 teaspoon finely chopped seeded hot green or red chilies
  • 1/4 teaspoon ground cardamon
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 3 pounds fresh spinach, well rinsed and tough stems removed.


  1. Cut the meat into one inch cubes, and add salt and pepper to taste.
  2. Heat half the oil in a heavy skillet and add the meat, turning to brown the pieces on all sides.
  3. Heat the remaining oil in a Dutch oven or heavy casserole and add parsley, onions and garlic. Cook, stirring often until the onions are wilted. Add the meat, coriander, cumin, turmeric, ginger root, chilies, cardamon, cinnamon, cloves, bay leaf, and salt and pepper to taste. Stir.
  4. Add water to cover, bring to boil and cover tightly. Let simmer about 2 to 2 1/2 hours until the meat is quite tender.
  5. Meanwhile, drop the spinach into a kettle of boiling water with salt to taste and let simmer about five minutes. Drain well and run under cold water. Drain thoroughly.
  6. Squeeze the spinach to remove all excess liquid. Place the spinach on a chopping block and chop coarsely.
  7. Add the spinach to the stew and stir. Let simmer together about five minutes.

Yield: Eight servings.


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