Polo (Persian Lamb Stew)|
Lubia Polo (Persian Lamb Stew)
2 lb Lamb steak, cubed (meat from
1 lb Green beans, cut in 1/4"
1 Green pepper, short slices
2 md Onion, cut in half then sl
2 Lemons, juiced
1/8 ts Saffron, grind with a little
2 lg Carrots, shredded
1 ts Salt
1 cn Tomato paste
5 ts Butter, melted
Basmati rice preferred
Saute onion in oil; add meat and cook till browned. Add green beans and
peppers. Cook till crisp-tender; add salt and tomato paste, then enough
water to cover everything. Let simmer 1 hour - or till meat is very tender.
(Don't let it dry out - you want it saucy). Add lemon juice.Meanwhile, soak
5 cups rice in water to cover with 3 tbsp. salt (you want the water to
taste salty). Pour rice water into pan and add a little more water. Boil
water, then dump in rice. Cook till rice is almost done (basmati will float
on top and look longer and more even). Drain rice in colander.
Also, while rice and meat are cooking, saute carrots in butter/oil (you
want them tender and sweet, so don't add salt).
Put a little oil/butter in large non-stick pan. Follow layers: 1) Rice, 2)
meat/veg, 3) rice... in thin layers. Then pour saffron/sugar that has been
mixed with a little hot water over top. Cover tightly. Steam until done (15
~ - 30 min on low). [you can pour a little butter/water mixture over top if
rice dries out before it is done].
Serve on platter with crisp rice from bottom of pan over top, then carrots.
Pour melted butter on top. Serve with salad.
Recipe by: jrtrint@PacBell.COM Posted to MC-Recipe Digest V1 #583 by
email@example.com (The Meades) on Apr 21, 1997