persian stew
(1 RATING)
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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prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1 1/2 pounds lean boneless lamb shoulder cut in 1 1/2 in pieces
- 1/2 cup chopped onion
- 2 cans 8 oz ea tomato sauce
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 - bay leaf
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon oregano leaves crushed
- 1/2 teaspoon thyme leaves crushed
- 1/2 teaspoon gr turmeric
- 1/4 teaspoon cinnamon, ground
- 1 1/4 cups canned great northern beans
How To Make persian stew
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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.
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Step 2Remove bay leaf . Ladle into bowls and serve with sliced dill pickles.
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Step 3One other option, omit beans and serve meat over hot rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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