Prep 10 mins
Cook 1 hr 45 mins
This recipe originates from Iran. I found it in Classic International Recipes. I found I really liked the taste, but I think I would leave out the lime juice next time...just my personal preference.
- 2 lbs boneless lamb, cut into 1/2 inch pieces or 2 lbs boneless chicken breasts, and thighs cut iinto 1/2 inch pieces
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 (16 ounce) can tomatoes, cut up
- 1 (15 ounce) can garbanzo beans, drained
- 2 tablespoons lime juice (I'd leave this out, but listed it to be true to the recipe)
- 1 bay leaf
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground cinnamon
- 4 cups water or 4 cups chicken stock
- 1⁄2 teaspoon salt (if using water instead of stock)
- onion, sliced and separated into rings
- radish, slices
- In a dutch oven, brown the lamb or chicken, half at a time in hot butter. Remove the meat, and then add the chopped onion, and cook till tender but not brown. Drain off the fat, and return the meat to the dutch oven.
- Stir in undrained tomatoes, beans, lime juice (if using), bay leaf, turmeric, paprika, cinnamon, 4 cups water (I used chicken stock), and add 1/2 tsp salt if using water instead of chicken stock.
- Bring the mix to a boil; reduce heat. Cover and simmer for 1 to 1 1/2 hours or till the meat is tender. (Lamb takes longer than chicken). Remove the bay leaf. Ladle into serving bowls and garnish with slice onions and radishes.
This was very good, the broth was very flavorful. The chicken was a bit bland - to be expected with chicken breast, not my favorite meat, but I happened to have some. I think lamb would have been better. I did not use the cinnamon. I squeezed a little lime juice into the serving bowls rather than cooking with it.
Just a guess but I think probably the original recipe used loomi instead of lime juice as they are used a lot in Persian cooking. It would impart a different flavour than lime juice it self though it is dried lime.