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Persian · Main
Lamb and Red Kidney Bean Stew
Lamb simmered for two hours with red kidney beans, turmeric onion, passata and a dried lime. The meat and beans cook together into a thick, tangy stew eaten with fresh herbs, pickles and bread.
- YieldServes 6
- Hands-on40 min
- Total3 h 31 min
- Difficulty
Ingredients
- 210 gdried red kidney beans, washed
- 60 gghee
- 1½ kglamb shoulder on the bone, chopped into 6 pieces
- 1onion, large, finely chopped
- 1 tspground turmeric
- 125 mltomato passata
- 1dried lime (loomi), pierced twice with a skewer
- to tastesalt
- to tastefreshly ground black pepper
To serve
- to tastepicklesoptional
- to tastefresh herbsoptional
- to tasteradishesoptional
- to tasteflat breadoptional
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