Persian Carrot and Green Bean Stew

Submitted by Debbie R.

"Khorak-e Havij va Lubiya Sabz"

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 lb lamb, cut in cubes (or beef)
• 1⁄4 cup butter
• 1 lb green beans, cut in one-inch pieces
• 1 cup tomato paste
• 1 lb carrot, cut in one-inch slices
• 2 large waxy potatoes, cut in one-inch cubes
• 1⁄2 teaspoon cinnamon
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 teaspoon turmeric

directions

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.).
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.