Iranian Stew - Iranian recipes

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Iranian Stew

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Yield:

Ingredients:


2	Onions, chopped
4	Cloves garlic, crushed
0.3 kg	Cubed meat, (beef, lamb or poultry)
20 ml	Ground cumin
20 ml	Ground coriander
20 ml	Ground lemon pepper
120 g	Red kidney beans
	Approx 1 pint water
	Chopped fresh coriander
	Chopped fresh spinach
	Chopped flat leaf parsley
	Chopped spring onions
	Beef or chicken stock cube, (depending on meat used)
2	Dried limes
2	Lemons, juice of
	Salt and pepper

Method:

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.

Rating: 5

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