Persian Lamb Stew recipe
information
Lots of fresh parsley is crucial to this dish. Use the flat-leaved kind for maximum flavour.
ingredients
75 g (3 oz) butter
12 spring onions, finely chopped
180 g (7 oz) finely chopped parsley
1.75 kg (3 1/2 lb) lean lamb, cubed
1.9 litre (3 1/2 pt) water
65 ml (2 1/2 fl oz) fresh lemon juice
1 lemon, cut into small wedges
675 g (1 1/2 lb) cooked or canned) red kidney beans, drained weight
scant 12 g (1 tbsp) salt
10 g (2 tsp) freshly ground black pepper
12 spring onions, finely chopped
180 g (7 oz) finely chopped parsley
1.75 kg (3 1/2 lb) lean lamb, cubed
1.9 litre (3 1/2 pt) water
65 ml (2 1/2 fl oz) fresh lemon juice
1 lemon, cut into small wedges
675 g (1 1/2 lb) cooked or canned) red kidney beans, drained weight
scant 12 g (1 tbsp) salt
10 g (2 tsp) freshly ground black pepper
method
1. Melt half the butter in a medium stockpot.
2. Add the spring onions and parsley and saute until the parsley turns a dark green.
3. Melt the remaining butter in a large frying pan.
4. Add the cubed lamb and saute until the cubes are lightly browned.
5. Add the lamb to the stockpot. Add the water, lemon juice and lemon wedges. Stir well, cover and simmer for 1 hour 15 minutes.
6. Stir in the kidney beans, salt and pepper.
7. Cover and simmer for another 20 minutes, or until the lamb is tender.
8. Serve with rice.
2. Add the spring onions and parsley and saute until the parsley turns a dark green.
3. Melt the remaining butter in a large frying pan.
4. Add the cubed lamb and saute until the cubes are lightly browned.
5. Add the lamb to the stockpot. Add the water, lemon juice and lemon wedges. Stir well, cover and simmer for 1 hour 15 minutes.
6. Stir in the kidney beans, salt and pepper.
7. Cover and simmer for another 20 minutes, or until the lamb is tender.
8. Serve with rice.
serving amount
serves 6 - 8
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