Persian Carrot and Green Bean Stew

Name: Persian Carrot and Green Bean Stew
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 1 lb lamb; 0.25 cup butter; 1 lb green beans; 1 cup tomato paste; 1 lb carrot; 2 large waxy potatoes; 0.5 tsp cinnamon; 1 tsp salt; 0.25 tsp black pepper; 1 tsp turmeric

Gently simmered lamb, carrot and green beans, warmed with cinnamon and turmeric. Serve with flat bread or over plain rice.

1 hr 30 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
Sprinkle meat with cinnamon. Brown in butter in batches. Add 2 cups water to meat in pot. Bring to a boil. Lower heat to medium-low, and simmer 30-40 minutes or until meat is well cooked. (Keep the pot covered.).
40 min
2
Remove lid, and add green beans, tomato paste, carrots, potatoes and spices/seasonings. Stir together. Simmer over medium-low heat for 30 minuets. If sauce is too thin, boil down for a few minutes to get desired consistency.
3
Serve with flat bread or over plain rice.