Persian Lamb Stew
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

1 Melt 2 tbsp margarine in a large pot. Add scallions and parsley; fry until the parsley is dark green. 2 Melt the remaining margarine in another frying pan. Add the lamb and brown the cubes. 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 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.

About


What would a feast of Shushan be without some good Persian cooking? This is a treat from one of the oldest Jewish communities in the world, dating back to the exile of Nebuchadnezzar, King of Babylon in BCE. Serve with rice.