Something struck me at the mutton. One of my favorite types of meat, to be honest. Here is pork - I do not like it, it is difficult to find a good piece for cooking in a pig. Is that the neck... And everything else comes out dry enough (unless, of course, it is well salted lard).
But the lamb - she... mmmm, that's it. True, it requires spices and an approach to itself, but how tasty it is!
By the way, oriental dishes with lamb are the most natural feast for the belly. No matter how the lamb is cooked, it is baked, stewed, fried. So today - lamb and beans. It doesn't have the correct name, goodshi goreh sabzi. Khoreshi is the common name for stews.
But let it be just lamb and beans.
We take:
- 500 g of lamb, chop into small pieces, if they are with bones - even good;
- One onion;
- A glass of beans (soak overnight);
- 2-3 tablespoons of lime or lemon juice. Ideally, you need dried lime, if you have one, then to taste;
- A bunch of greens - parsley, dill;
- A little mint (to taste, not everyone loves it);
- A spoonful of ground fenugreek;
- Half a spoonful of turmeric;
- Salt pepper to taste and oil for frying.
How we cook:
To begin with, boil the beans separately until they are almost cooked.
Cut the onion into small cubes (however, you can at least a quarter into rings, as you like), and chop the meat into small pieces. Fry the onions in hot oil (you don't need much oil) /, then add the meat and chopped herbs with spices there. We fry, without ceasing to interfere - the main thing here is that the herbs and spices do not burn out.
When a slight fry appears on the meat, pour in two tablespoons of water, pour in lemon or lime juice, or add dried limes.
We simmer for about an hour and a half.
Add to the mousse (an hour and a half which has been stewed), and simmer for another thirty minutes. At the very end, season with salt to taste.
Bon Appetit!