Name: Persian Carrot and Green Bean Stew
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
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

Recipe by Debbie R.

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Khorak-e Havij va Lubiya Sabz

Ready In:: 1hr 30mins
Serves:
Units:

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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

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.).
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.
Serve with flat bread or over plain rice.

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