PERSIAN CARROT AND GREEN BEAN STEW

Persian Carrot and Green Bean Stew image

Make and share this Persian Carrot and Green Bean Stew recipe from Food.com.

Provided by Debbie R.

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 551.7, Fat 23.8, SaturatedFat 12.2, Cholesterol 90.5, Sodium 1341.6, Carbohydrate 64.1, Fiber 13.3, Sugar 18.5, Protein 25.8