Iranian stew

Yield: 4 servings

Measure Ingredient
2 \N Onions; chopped
4 \N Cloves garlic; crushed
½ pounds Cubed meat; (beef, lamb or
\N \N ; poultry)
1 tablespoon Ground cumin
1 tablespoon Ground coriander
1 tablespoon Ground lemon pepper
4 ounces Red kidney beans
\N \N Approx 1 pint water
\N \N Chopped fresh coriander
\N \N Chopped fresh spinach
\N \N Chopped flat leaf parsley
\N \N Chopped spring onions
\N \N Beef or chicken stock cube; (depending on meat
\N \N ; used)
2 \N Dried limes
2 \N Lemons; juice of
\N \N Salt and pepper

Chop all the ingredients. Saute the onion and cloves of garlic. Add the cubed meat and fry until sealed. Add the ground spices and the kidney beans if desired.

Dissolve the stock cube in the boiling wagter and add enough liquid to cover the meat. This dish can be eaten as a soup, in which case add more stock.

Bring to the boil and toss in the fresh coriander, parsley, spinach and spring onions, then add the dried limes. Remove these just before serving.

Add the juice of one or two lemons, according to taste. The lemon rind can also be added if preferred.

Season well, leave to simmer until the liquid has reduced and the meat is tender. Serve on a bed of basmati rice.

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