Persian Stew

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Have you made this?

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 vote

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

How to Make Persian Stew

Step-by-Step

1Brown 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.
2Remove bay leaf . Ladle into bowls and serve with sliced dill pickles.
3One other option, omit beans and serve meat over hot rice.

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