Persian Stew

Persian Stew

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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.

Rating:

★★★★★ 1 vote

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

How to Make Persian Stew

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.

Printable Recipe Card

About Persian Stew

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




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