Stews recipes

Persian-Stype Stew

Course : Stews
Serves: 4 - 6

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Ingredients:

1 1/2 pounds lamb or beef stew meat -- cut in 1 inch cubes

1 tablespoon cooking oil

3 medium leeks -- cut in 1 inch pieces

1 large onion -- chopped

1/2 cup dry yellow split peas

4 cloves garlic -- sliced

2 pieces bay leaves

1 teaspoon dried oregano

1 1/2 teaspoons ground cumin

1/4 teaspoon pepper

3 cups chicken broth

1/3 cup raisins

2 tablespoons lemon juice

3 cups hot cooked bulgur or rice

Preparation / Directions:

Brown Meat 1/2 at a time, in hot oil, drain off fat. Transfer meat to 3 1/2-4 qt crockpot. Stir in leeks, onion, split peas, garlic, bay leaves, dried oregano, cumin, and pepper. Pour chicken broth over all. Cover and cook on low 8-10 hours or on high 4-5 hours. If using low heat setting, turn to high. Stir raisins into stew. Cover; cook for 10 minutes more. Remove bay leaves. Stir in lemon juice. Serve over hot bulgur or rice.

Nutritional Information:

629 Calories (kcal); 20g Total Fat; (26% calories from fat); 23g Protein; 98g Carbohydrate; 0mg Cholesterol; 2360mg Sodium

Persian-Stype Stew

Ingredients:

Preparation / Directions:

Nutritional Information:

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