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Persian Stew Recipe
|Boneless lean lamb shoulder||1 1⁄2 Pound, cut into 1.5 inch pieces|
|Cooking oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||16 Ounce (2 Cans Of 8 Ounce Each)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Coarsely ground pepper||1⁄8 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon, crushed|
|Thyme leaves||1⁄2 Teaspoon, crushed|
|Ground turmeric||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Canned white beans||1 1⁄4 Cup (20 tbs) (Such As Great Northern)|
Serving size: Complete recipe
Calories 1551 Calories from Fat 487
% Daily Value*
Total Fat 53 g81.8%
Saturated Fat 17 g85.1%
Trans Fat 0 g
Cholesterol 480 mg
Sodium 3679 mg153.3%
Total Carbohydrates 103 g34.3%
Dietary Fiber 24.6 g98.5%
Sugars 24 g
Protein 166 g332.1%
Vitamin A 43.9% Vitamin C 83.5%
Calcium 33.7% Iron 136.8%
*Based on a 2000 Calorie diet
Add onion and cook until tender, stirring occasionally.
Mix tomato sauce, water, lemon juice, bay leaf, salt, pepper, oregano, thyme, turmeric, and cinnamon.
Pour over meat.
Bring to boiling, cover, and simmer 1 1/2 to 2 hours, until meat is tender.
Stir in beans during the last half hour of cooking.
Remove bay leaf.
Ladle into bowls.