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Persian Meat Stew HT MC Iranian 140mins
Serves 4 Hot Beef or Lamb Fruit Spices Herbs Fruit Vegetables Main Course Gluten Wheat Dairy free Eggless Iran Middle Eastern
Ingredients 1 tbsp Vegetable Oil 675g/1-1/2lb Stewing Beef or Lamb 1 Large Onion, chopped 600ml/20fl.oz. Water 2 tbsp Tomato Paste ˝ teasp Turmeric Salt and Black Pepper 3 tbsp Freshly chopped Parsley 3 tbsp Freshly Chopped Mint A pinch of Saffron dissolved in 1 tbsp hot water 450g/1lb Rhubarb, cut into 2.5cm/1 inch pieces 3 tbsp Lemon Juice
Instructions
1. Heat the oil in a very large saucepan until hot. Add the meat and onions and brown.
2. Add the water, tomato paste, turmeric, salt and pepper. Mix well, bring to the boil then reduce the heat, cover and simmer for 1 hour, stirring from time to time.
3. Sauté parsley and mint in a little vegetable oil until wilted and beginning to crisp then add to the stew together with the with saffron. Continue to cook a further hour, stirring from time to time or until the meat is beginning to fall apart.
4. Add lemon juice and rhubarb mix well and cook until the rhubarb is tender but not falling apart, 5-10 minutes. Serve very hot.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts
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