Persian Stew

Name: Persian Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4-6
Cuisine: Middle Eastern
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

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By Danielle Sprueill
@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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

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
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How to Make Persian Stew

Step-by-Step

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.
Remove bay leaf . Ladle into bowls and serve with sliced dill pickles.
One other option, omit beans and serve meat over hot rice.

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