Persian Lamb Stew With Basmati Rice |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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.) |
1 large can tomato puree or tomato sauce |
6 ripe tomatoes, chopped |
6 large potatoes, peeled and cut into large cubes |
6 cups water |
2 bay leaves |
2 tbsp cinnamon |
1 tsp cumin |
1 tsp salt |
1 clove garlic, finely minced |
2 cups basmati rice, rinsed and drained |
Directions:
1. Put lamb shanks in a large stew pot and add everything except potatoes and rice.
2. 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.
3. Add the potatoes, remove the bay leaves and simmer for another 15 minutes.
4. Cook the rice while the stew is simmering for its last 15 minutes.
5. Serve the lamb stew over the rice.
6. You can add a sprinkling of cooked lentils on top of the the rice if you wish.
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