INGREDIENTS

INSTRUCTIONS

Serves: 5-6 Cooking time: 2 to 2-1/2 hours
Trim meat and cut into 3 cm (1-1/4 inch) cubes.  Heat half the oil or
butter in a heavy pan and brown meat quickly on each side, adding a single
layer of meat to pan at a time. Remove to a plate when browned.
Reduce heat, add remaining oil and onion and fry onion gently until
transparent.  Add garlic, celery and carrot and fry for a few minutes
longer.  Add tomato paste, wine, water, cloves, bay leaf and most of
parsley.  Return meat to pan and add salt and pepper to taste and the
sugar.  Cover and simmer gently for 45 minutes for lamb, 1-1/4 hours for
beef.
Wash broad beans well, top and tail, pulling off strings at the same time.
Cut into 8 cm (3-inch) lengths. Add to yahni, cover pan and simmer for
further 30-45 minutes or until meat is tender.
Put yahni in a serving dish and sprinkle with remaining parsley. Serve hot
with a tossed salad and crusty bread.
Note:  Other vegetables may replace the broad beans; use same quantity
unless otherwise specified.
GREEN BEANS:  Top, tail and string if necessary.  Slit down centre. GREEN
PEAS: Shell 1 kg (2 lb) green peas and add; 2 cups frozen peas may be used
instead of fresh peas. CELERY: Omit celery from basic recipe. Cut 1/2 bunch
celery into 8 cm (3-inch) lengths and blanch in boiling, salted water for 5
minutes.  Drain and add. ZUCCHINI (COURGETTES): Top and tail and cut into 1
cm (1/2 inch) slices. CAULIFLOWER: Break 1 small head cauliflower into
florets, soak in salted water, drain, rinse and add. POTATOES: Peel 750 g
(1-1/2 lb) medium-sized potatoes, quarter and add.
From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069
1
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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