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Persian Meat Stew    HT   MC   Iranian   140mins



Serves 4    Hot   Beef  or Lamb  Fruit    Spices  Herbs  Fruit  Vegetables  Main Course  Gluten Wheat Dairy free  Eggless   Iran  Middle Eastern 




1 tbsp Vegetable Oil

675g/1-1/2lb Stewing Beef or Lamb

1 Large Onion, chopped 

600ml/20fl.oz. Water

2 tbsp Tomato Paste 

˝ teasp Turmeric 

Salt and Black Pepper 

3 tbsp Freshly chopped Parsley 

3 tbsp Freshly Chopped Mint 

A pinch of Saffron dissolved in 1 tbsp hot water 

450g/1lb Rhubarb, cut into 2.5cm/1 inch pieces 

3 tbsp Lemon Juice 




1. Heat the oil in a very large saucepan until hot. Add the meat and onions  and brown. 


2. Add the water, tomato paste, turmeric, salt and pepper. Mix well, bring to the boil then reduce the heat, cover and simmer for 1 hour, stirring from time to time. 


3. Sauté parsley and mint in a little vegetable oil until wilted and beginning to crisp then add to the stew together with the with saffron. Continue to cook a further hour, stirring from time to time or until the meat is beginning to fall apart. 


4. Add lemon juice and rhubarb mix well and cook until the rhubarb is tender but not falling apart, 5-10 minutes. Serve very hot.



More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts 


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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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