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Lamb, beef or poultry stews
combined with vegetable, fruit, herbs and spices, are called Khoresh
in Farsi and are among the most loved of Persian dishes. Like
this beef stew, Khoreshe Gormeh Sabzi, they are mildly spiced and
are ideal for a simple but delicious dinner.
Ingredient
- oil - 3 tablespoon
- onion - 1 large (chopped)
- lean stewing beef - 450 gram,
cubed
- fenugreek leaf - 1 tablespoon
- ground turmeric - 2 teaspoon
- ground cinnamon - ½ teaspoon
- water - 2½ cups
- parsley - 25 gram, chopped
- chives - 25 gram, snipped
- can red kidney beans - 425
gram
- lemon juice - 1 lemon
- salt and ground black pepper
- rice
Method
- Heat 2 tablespoon of oil in a
large saucepan or flameproof casserole and fry the onion for 3 -
4 minutes until lightly golden. Add the beef and fry for a
further 5 - 10 minutes until browned, stirring so that the meat
brown on all sides.
- Add the fenugreek, turmeric
and cinnamon and cook for 1 minute, stirring, then add the water
and bring to the boil. Cover and simmer over a low heat for 45
minutes, stirring occasionally.
- Heat the remaining oil in a
small frying pan and fry the parsley and chives over a moderate
heat for 2 - 3 minutes, stirring frequently.
- Drain the kidney beans and
stir them into the beef with the herbs and lemon juice. Season
with salt and pepper.
- Simmer the stew for further 30
- 35 minutes, until the meat is tender. Serve on a bed of rice.
Serve 4.
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