Thursday, November 7, 2013

Adapted Persian Stew for Crockpot



Ingredients:
  quantities are flexible for taste.  
onion
garlic
olive oil
tomato
stew beef or lamb
carrot
kale


1 cup split dried yellow peas


tomato sauce
tomato paste


potato fried/french fries?  canned string potatoes
2 cups of rice


Spices/citrus:
dried orange peel (or your own orange-peeled and cut up)
3 dried limes (or a lime quartered)
oregano
tumeric
salt 
pepper
garlic salt
allspice
cinnamon


Turn on crockpot to high. Add onion, garlic, spices, carrots to oil inside crock pot, and stir up.

 Add a cup or two of water

Then add your beef or lamb (you don't even have to defrost it)

Add tomato sauce, paste, split peas, stir

Cook on high for about 3 hours (to defrost meat and cook peas)---or cook peas on burner to soften before adding, and if meat is defrosted already, you can cook on low for the whole day.

Otherwise after 3 hours, turn down and cook on low.

About an hour before done; add kale, cook rice, cook potatoes (if desired)  I cooked the potatoes in coconut oil.  I have done this part many different ways.




LinkWithin

Blog Widget by LinkWithin