October 23, 2007

Recipe for October 23, 2007

* denotes ingredient usually available (in season) at the Lexington Farmers' Market

Persian Lamb or Beef Stew
with Parsley, Lemon and Kidney Beans

Here is a great Persian recipe I came across in an old New York Times cookbook of my mother’s. I was searching for something to slow roast or braise, in order to warm up the family beach cottage while watching the Sox and Patriots this past weekend.

Ingredients:

4 Tbs. extra-virgin olive oil or butter
3 bunches *fresh parsley, flat or curly, clean and chopped
2 bunches *scallions, cleaned and chopped, green and white part
3 Lb. lean stew meat, lamb or *beef, cut into bite-sized pieces
3 lemons, 2 juiced, the other quartered
3 cans kidney beans, drained
Kosher salt and pepper

Preparation:

In a large, heavy bottomed stewing pot, saute parsley and scallions in oil or butter, until dark green; remove from his heat. Season meat with salt and brown on both sides in a separate cast iron skillet. Cook in batches, so as to not overcrowd skillet, and drain on paper towels.

Once meat has browned, place in the stewing pot with the greens. Pour lemon juice over meat, and add quartered lemon. Add enough water to cover meat and bring to a boil. Reduce heat and place lid on top. Either simmer on stove over low heat for 1 ½ hours or put in a 325 degree oven for same amount of time. Add kidney beans and continue to simmer until meat is tender (approximately 15-30 more minutes). Season with salt and pepper and serve.

Note: I served this over brown rice with a simple salad of baby *arugula, *tomatoes, crumbled feta or *goat cheese and kalamata olives. For the dressing, drizzle greens with juice of one lemon and extra-virgin olive oil, and a sprinkling of kosher salt.

Recipe adapted by Liza Connolly from New York Times Cookbook