Persian Lamb Stew

Name: Persian Lamb Stew
Ingredients: 1 tbsp turmeric; 1 tsp black pepper ((or more to taste)); 1 tsp salt ((if salt sensitive, you may want to use less and salt to taste at the end of cooking)); 1 tsp crushed red pepper flakes ((omit if spice sensitive)); 3 tbsp extra virgin olive oil; 2 medium onions, minced; 3 lbs lamb meat cut into chunks for stewing (leg meat works well, it cooks up very tender); 3 tbsp tomato paste; 1/4 cup fresh parsley or cilantro, chopped; 4 cups steamed basmati rice for serving

"Recipe for a simple Persian Lamb Stew with meat, turmeric, and chili pepper flakes. Slowly cooked, tender stew over basmati rice. Kosher, meat...."

INGREDIENTS

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1 tbsp turmeric

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1 tsp black pepper ((or more to taste))

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1 tsp salt ((if salt sensitive, you may want to use less and salt to taste at the end of cooking))

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1 tsp crushed red pepper flakes ((omit if spice sensitive))

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3 tbsp extra virgin olive oil

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2 medium onions, minced

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3 lbs lamb meat cut into chunks for stewing (leg meat works well, it cooks up very tender)

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3 tbsp tomato paste

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1/4 cup fresh parsley or cilantro, chopped

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4 cups steamed basmati rice for serving

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