Persian Stew Recipe

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Persian Stew

Danielle Sprueill

By
@esorami

This is one of my Mother's recipes and I have not fixed it yet. It looks so good, and I love lamb. I have it on my list to cook. It's an old recipe.
I love using all the herbs and spices.


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Rating:

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil, extra virgin
1 1/2 lb
lean boneless lamb shoulder cut in 1 1/2 in pieces
1/2 c
chopped onion
2 can(s)
8 oz ea tomato sauce
1/4 c
water
1 Tbsp
lemon juice
1
bay leaf
1/2 tsp
salt
1/8 tsp
black pepper
1/2 tsp
oregano leaves crushed
1/2 tsp
thyme leaves crushed
1/2 tsp
gr turmeric
1/4 tsp
cinnamon, ground
1 1/4 c
canned great northern beans

Directions Step-By-Step

1
Brown meat on all sides in hot oil. Add onion, stirring until onion is soft. Add remaining ingredients except beans, and simmer COVERED 1 1/2 hrs until tender. During last 1/2 hour stir in beans.
2
Remove bay leaf . Ladle into bowls and serve with sliced dill pickles.
3
One other option, omit beans and serve meat over hot rice.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Middle Eastern