Part of Sofi’s grade 3 recipe book of everyone’s favourites. Parinaz, the little girl who brought the recipe, was from Iran. She called it “an exquisite Iranian dish’.
- Type of Dish
- Diet type
- Cuisine
- recipe source
- Ingredients
750 g boneless stewing lamb or beef
1 large onion, finely chopped
1/3 cup cooking oil
1 tsp turmeric
1.5 cup water
1/2 cup dried limes, or fresh lime juice
3/4 cup black eyed peas or kidney beans
1 large potato, diced
salt and black pepper
1 cup spring onion, finely chopped
1-1/2 cup spinach, finely chopped
1/2 cup parsley, finely chopped
1/4 cup coriander
1/4 cup tareh (garlic chives), finely chopped
1/4 cup fenugreek, finely chopped
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Trim meat and cut into 2 cm/3/4 inch cubes.
Fry onion over medium heat in half of the oil until golden.
Add turmeric and fry for two more minutes. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.
Add water, peas or beans, salt and pepper to taste. Cover and simmer gently for 1-1/2 hours until meat is tender.
Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes. Add prepared; vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes or lime juice. Cover and simmer a further 10-15 minutes. Adjust seasoning and serve.
- Notes