Recipe

Persian Lamb Stew With Basmati Rice Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 2 months, 3 weeks ago A nice hearty stew with a very light cinnamon flavor. Prep:20m Cook:60m Servings:8	Tippystclai
	very nice for a large family

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jimrug1

Ingredients

4 lamb shanks choppd into 3 inch pieces (the meat department butcher can do this for you.)

1 large can tomato puree or tomato sauce

6 ripe tomatoes, chopped

6 large potatoes, peeled and cut into large cubes

6 cups water

2 bay leaves

2 Tbsp cinnamon

1 tsp cumin

1 tsp salt

1 clove garlic, finely minced

2 cups Basmati rice, rinsed and drained

Directions

Put lamb shanks in a large stew pot and add everything except potatoes and rice.

Bring to a boil and cook at a rolling simmer until lamb is tender and liquid has reduced and is thick (about 45 minutes). Stir occasionally.

Add the potatoes, remove the bay leaves and simmer for another 15 minutes.

Cook the rice while the stew is simmering for its last 15 minutes.

Serve the lamb stew over the rice.

You can add a sprinkling of cooked lentils on top of the the rice if you wish.

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Comments

jimrug1 2 months, 2 weeks ago said:
Hi Kath... this stew sounds like it is right out of my Grandmother's kitchen. It is the base of many Lebanese (and probably many Middle Eastern dishes that are served over rice. Very simple but very aromatic flavoring.

Excellent post. High 5 ... Jim

lsolkey 4 weeks, 1 day ago said:
This sounds fantastic! I will be trying this one soon!

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Alterations

jimrug1 2 months, 2 weeks ago said:
For a change of pace: After 45 minutes of cooking add chickpeas, fresh green beans, dried or fresh baby okra, or cubed eggplant instead of or along with potatoes to the above recipe.

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