Persian Lamb Stew
Ingredients
6 tablespoons Parve margarine
2 scallions, chopped
1/4 cup fresh parsley, chopped
3 1/2 pounds lean lamb meat, cubed
1/4 cup fresh lemon juice
1 lemon, cut into wedges
1 can (16 oz) red kidney beans, drained
1 tablespoon salt
2 teaspoons freshly ground black pepper
Preparation
1
Melt 2 tbsp margarine in a large pot. Add scallions and parsley; fry until the parsley is dark green.
2
Melt the remaining margarine in another frying pan. Add the lamb and brown the cubes.
3
Add the lamb to the other pot. Add lemon juice and lemon wedges. Cover with water. Stir, cover and simmer for 1 hour 15 minutes.
4
Stir in the kidney beans, salt and pepper. Add water to cover the food, plus an inch. Cover and simmer for another 20 minutes, until the lamb is tender.
Tools
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About
What would a feast of Shushan be without some good Persian cooking? This is a treat from one of the oldest Jewish communities in the world, dating back to the exile of Nebuchadnezzar, King of Babylon in BCE. Serve with rice.
Yield:
1.0 servings
Added:
Friday, December 10, 2010 - 1:02am
