Persian Lamb Stew With Basmati Rice
From tippystclair 17 years ago
- 60 minutes to make
- Serves 8
A nice hearty stew with a very light cinnamon flavor.
Ingredients
- 4 lamb shanks choppd into 3 inch pieces (the meat department butcher can do this for you.) shopping list
- 1 large can tomato puree or tomato sauce shopping list
- 6 ripe tomatoes, chopped shopping list
- 6 large potatoes, peeled and cut into large cubes shopping list
- 6 cups water shopping list
- 2 bay leaves shopping list
- 2 Tbsp cinnamon shopping list
- 1 tsp cumin shopping list
- 1 tsp salt shopping list
- 1 clove garlic, finely minced shopping list
- 2 cups basmati rice, rinsed and drained shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people
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" It was excellent "