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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 10 |
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This is an Iranian recipe. In Iran this would be made on wash day. (Prepared early in the morning and cooked slowly all day over hot coals.) I've modernized it a bit, adding chicken broth in place of the water and canned tomatoes instead of fresh. The original recipe is strained and stuffed into pita bread. I serve it with the liquid and pita bread on the side. Ingredients:
2 lbs lean lamb, cubed |
1 (15 ounce) can garbanzo beans, drained |
1 (15 ounce) can small white beans, drained |
2 medium onions, chopped |
1 quart chicken broth |
1 (14 ounce) can diced tomatoes |
1 teaspoon turmeric |
1/2 teaspoon black pepper |
3 tablespoons fresh lemon juice |
Directions:
1. Combine all ingredients in crock pot.
2. Cover and cook on high 6-7 hours.
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