You are here

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

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1551 Calories from Fat 487

% Daily Value*

Total Fat 53 g81.8%

Saturated Fat 17 g85.1%

Trans Fat 0 g

Cholesterol 480 mg160%

Sodium 3679 mg153.3%

Total Carbohydrates 103 g34.3%

Dietary Fiber 24.6 g98.5%

Sugars 24 g

Protein 166 g332.1%

Vitamin A 43.9% Vitamin C 83.5%

Calcium 33.7% Iron 136.8%

*Based on a 2000 Calorie diet

Persian Stew Recipe