Persian Lamb Stew

9 ingredients
4 steps

Ingredients

  • 6 tablespoons pareve margarine
  • 2 scallions chopped
  • 1/4 cup fresh parsley chopped
  • 3 1/2 pounds meat lean lamb, cubed
  • 1/4 cup fresh lemon juice
  • 1 lemon cut into wedges
  • 16 ounces red kidney beans drained
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper

Directions

  1. 1
    Melt 2 tbsp margarine in a large pot. Add scallions and parsley; fry until the parsley is dark green.
  2. 2
    Melt the remaining margarine in another frying pan. Add the lamb and brown the cubes.
  3. 3
    Add the lamb to the other pot. Add lemon juice and lemon wedges. Cover with water. Stir, cover and simmer for 1 hour 15 minutes.
  4. 4
    Stir in the kidney beans, salt and pepper. Add water to cover the food, plus an inch. Cover and simmer for another 20 minutes, until the lamb is tender.

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