Persian Lamb And Parsley Stew
|Parsley bunch||3 Large, minced|
|Scallions||10 , chopped|
|Lean lamb||2 Pound, cubed|
|Stock||1 Cup (16 tbs), cubed|
|Nutritional yeast||3 Tablespoon|
|Kidney beans||2 Cup (32 tbs), cooked|
Heat oil in pot.
Saute parsley, scallions and lamb.
Pour in enough stock to cover.
Add lemon juice and yeast and blend.
Simmer until meat is tender.
Add beans and continue cooking till beans are heated thoroughly.
Serve over brown rice.