Meat Stew HT
MC Iranian 140mins
Beef or Lamb Fruit Spices Herbs
Fruit Vegetables Main Course Gluten Wheat Dairy free Eggless
tbsp Vegetable Oil
Stewing Beef or Lamb
Large Onion, chopped
tbsp Tomato Paste
and Black Pepper
tbsp Freshly chopped Parsley
tbsp Freshly Chopped Mint
pinch of Saffron dissolved in 1 tbsp hot water
Rhubarb, cut into 2.5cm/1 inch pieces
tbsp Lemon Juice
Heat the oil in a very large saucepan until hot. Add the meat and onions
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
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
Add lemon juice and rhubarb mix well and cook until the rhubarb is tender but
not falling apart, 5-10 minutes. Serve very hot.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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