Persian-Stype Stew
Grrrrrgh!
Course : Stews
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

1 1/2 pounds lamb or beef stew meat -- cut in 1 inch cubes
1 tablespoon cooking oil
3 medium leeks -- cut in 1 inch pieces
1 large onion -- chopped
1/2 cup dry yellow split peas
4 cloves garlic -- sliced
2 pieces bay leaves
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon pepper
3 cups chicken broth
1/3 cup raisins
2 tablespoons lemon juice
3 cups hot cooked bulgur or rice
 

Preparation:

Brown Meat 1/2 at a time, in hot oil, drain off fat. Transfer meat to 3 1/2-4 qt crockpot. Stir in leeks, onion, split peas, garlic, bay leaves, dried oregano, cumin, and pepper. Pour chicken broth over all. Cover and cook on low 8-10 hours or on high 4-5 hours. If using low heat setting, turn to high. Stir raisins into stew. Cover; cook for 10 minutes more. Remove bay leaves. Stir in lemon juice. Serve over hot bulgur or rice.

 

Nutritional Information:

629 Calories (kcal); 20g Total Fat; (26% calories from fat); 23g Protein; 98g Carbohydrate; 0mg Cholesterol; 2360mg Sodium