Categories
Cookbook Lamb

Persian Lamb Stew

Ingredients:

Lamb neck bones–1.5-2 lbs. (or stew meat–1 lb.)

1 large onion, chopped

3 tbsp. olive oil

1/4 cup tomato sauce

 

Seasonings:

1/2 finger size fresh turmeric, peeled and minced

1/2 tsp. hot pepper flakes

1 tsp. freshly ground black pepper

1 tsp. kosher or other salt

Cilantro or Parsley to sprinkle.

 

In a large saucepan, brown onions in oil on medium heat until golden. 

Add meaty bones or stew meat, sprinkle seasoning on top, and stir around until the meat is lightly browned. Add two cups or so water to cover the meat; simmer about two hours.

When the meat is falling apart, remove it to a plate. Turn the heat on the sauce up a little and add the tomato or sauce. Reduce the sauce by half. Meanwhile, cut the meat off the bones. When the sauce is reduced, add the meat back in and cook another few minutes.

Serve with rice and sprinkle with cilantro.

Recipe submitted by Eleanor, freely adapted from The Shiska in the Kitchen,  www.theshiksa.com