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Persian Stew

Canadian.Recipes's picture
  Boneless lean lamb shoulder 1 1⁄2 Pound, cut into 1.5 inch pieces
  Cooking oil 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned tomato sauce 16 Ounce (2 Cans Of 8 Ounce Each)
  Water 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Coarsely ground pepper 1⁄8 Teaspoon
  Oregano leaves 1⁄2 Teaspoon, crushed
  Thyme leaves 1⁄2 Teaspoon, crushed
  Ground turmeric 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Canned white beans 1 1⁄4 Cup (20 tbs) (Such As Great Northern)

In a large heavy skillet, brown lamb on all sides in hot oil.
Add onion and cook until tender, stirring occasionally.
Mix tomato sauce, water, lemon juice, bay leaf, salt, pepper, oregano, thyme, turmeric, and cinnamon.
Pour over meat.
Bring to boiling, cover, and simmer 1 1/2 to 2 hours, until meat is tender.
Stir in beans during the last half hour of cooking.
Remove bay leaf.
Ladle into bowls.

Recipe Summary

Side Dish

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