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.