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Iranian Stew

2 Onions; chopped
4 Cloves garlic; crushed
1/2 lb Cubed meat; (beef, lamb or poultry)
1 tb Ground cumin
1 tb Ground coriander
1 tb Ground lemon pepper
4 oz Red kidney beans
Approx 1 pint water
Chopped fresh coriander
Chopped fresh spinach
Chopped flat leaf parsley
Chopped spring onions
Beef or chicken stock cube; (depending on meat used)
2 Dried limes
2 Lemons; juice of
Salt and pepper

Chop all the ingredients. Saute the onion and cloves of garlic. Add the cubed meat and fry until sealed. Add the ground spices and the kidney beans if desired.

Dissolve the stock cube in the boiling wagter and add enough liquid to cover the meat. This dish can be eaten as a soup, in which case add more stock.

Bring to the boil and toss in the fresh coriander, parsley, spinach and spring onions, then add the dried limes. Remove these just before serving.

Add the juice of one or two lemons, according to taste. The lemon rind can also be added if preferred.

Season well, leave to simmer until the liquid has reduced and the meat is tender. Serve on a bed of basmati rice.

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