| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Iranian |
Can’t, Stand, The, Heat |
4 |
servings |
INGREDIENTS
| 2 |
|
Onions; chopped |
| 4 |
|
Cloves garlic; crushed |
| 1/2 |
lb |
Cubed meat; (beef, lamb or |
|
|
; poultry) |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Ground coriander |
| 1 |
tb |
Ground lemon pepper |
| 4 |
oz |
Red kidney beans |
|
|
Approx 1 pint water |
|
|
Chopped fresh coriander |
|
|
Chopped fresh spinach |
|
|
Chopped flat leaf parsley |
|
|
Chopped spring onions |
|
|
Beef or chicken stock cube; (depending on meat |
|
|
; used) |
| 2 |
|
Dried limes |
| 2 |
|
Lemons; juice of |
|
|
Salt and pepper |
INSTRUCTIONS
Chop all the ingredients. Saute the onion and cloves of garlic. Add the
cubed meat and fry until sealed. Add the ground spices and the kidney beans
if desired.
Dissolve the stock cube in the boiling wagter and add enough liquid to
cover the meat. This dish can be eaten as a soup, in which case add more
stock.
Bring to the boil and toss in the fresh coriander, parsley, spinach and
spring onions, then add the dried limes. Remove these just before serving.
Add the juice of one or two lemons, according to taste. The lemon rind can
also be added if preferred.
Season well, leave to simmer until the liquid has reduced and the meat is
tender. Serve on a bed of basmati rice.
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