Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup lemon juice
- 1/4 cup dried lima beans
- 1/4 cup dried kidney beans
- 1/4 cup dried chickpeas
- 6 cups water
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Soak the lima beans, kidney beans, and chickpeas in water overnight.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the lamb and cook until browned on all sides, about 5 minutes.
4. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the tomato paste, turmeric, cumin, cinnamon, salt, and black pepper. Stir to combine.
6. Drain the soaked beans and add them to the pot.
7. Add the water and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 2 hours, stirring occasionally.
9. Add the lemon juice and simmer for an additional 30 minutes.
10. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Medium-high heat for browning the lamb
- Low heat for simmering the stew
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 18g
- Carbohydrates: 35g
- Protein: 35g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Lima beans, kidney beans, and chickpeas can be substituted with any combination of beans
Variations:
- Add diced potatoes or carrots for a heartier stew
- Use fresh herbs like parsley or cilantro for added flavor
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly
- Use a wooden spoon to stir the stew to prevent the beans from breaking apart
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the stew in a large bowl with a side of rice
Garnishes:
- Fresh herbs like parsley or cilantro
Pairings:
- Serve with a side of bread or naan
Suggested side dishes:
- Rice
- Bread
- Naan
Troubleshooting advice:
- If the stew is too thick, add more water until desired consistency is reached
- If the beans are still hard after 2 hours of simmering, add more water and continue cooking
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to prevent foodborne illness
Food history:
- Chegdermeh is a traditional Persian stew made with beans and meat
Flavor profiles:
- Savory, slightly sweet, and tangy
Serving suggestions:
- Serve hot with a side of rice and fresh herbs
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Region: Iranian