Persian Lamb Stew

1. 1

   Melt 2 tbsp margarine in a large pot. Add scallions and parsley; fry until the parsley is dark green.

2. 2

   Melt the remaining margarine in another frying pan. Add the lamb and brown the cubes.

3. 3

   Add the lamb to the other pot. Add lemon juice and lemon wedges. Cover with water. Stir, cover and simmer for 1 hour 15 minutes.

4. 4

   Stir in the kidney beans, salt and pepper. Add water to cover the food, plus an inch. Cover and simmer for another 20 minutes, until the lamb is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.