Khoresht-e Sib

1. 1

   Fry the onion in 2 tablespoons of the butter or oil in a large saucepan until soft and golden.

2. 2

   Add the meat, and turn to brown it all over.

3. 3

   Add salt, pepper, and cinnamon.

4. 4

   Cover with about 2 1/2 cups of water.

5. 5

   Bring to the boil, remove any scum, and simmer gently for 1 1/2 hours, or until the meat is very tender, adding water as needed to keep the meat moist.

6. 6

   Peel and core the apples and cut into thick slices.

7. 7

   Saute gently in the remaining butter or oil in a large skillet until lightly colored all over.

8. 8

   Add to the meat stew with the lemon juice.

9. 9

   Cook for a further 5 minutes, or until tender.

10. 10

    Do not allow the apples to disintegrate, unless you prefer to mash them to a puree with a fork.

11. 11

    Serve with plain rice.

12. 12

    You can add 1/3 cup split peas to the stew 1/2 hour before the end of the cooking, and chicken can be used instead of meat.

No additional tips available.