Does anyone know Persian/Iranian recipe for lamb?

Question

Does anyone know Persian/Iranian recipe for lamb?
I went to a Persian resturant and want to make it.
Ican't remember what it is called, maybe Gheimeh, or not.
It is very tender lamb in a tomatoey sauce, very nummy?
Please help with any recipes like this!!!!

Answer 1

Lubia polo (persian lamb stew)
Categories: Meat Miscellaneo Mc
Yield: 1 Servings
2 lb Lamb steak, cubed (meat from leg
1 lb Green beans, cut in 1/4" slices
1 Green pepper, short slices
2 md Onion, cut in half then sl
2 Lemons, juiced
⅛ 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

Ghormeh Sabzi


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Ingredients: (6 servings)
750 grams boneless stewing lamb or beef
1 large onion, finely chopped
1/3 cup of cooking oil
1 teaspoon turmeric
1.5 cups water
1/2 cup dried limes (or fresh lime juice)
3/4 cup black-eye beans or kidney beans
1 large potato, diced (optional)
salt
black pepper
1 cup spring onions, finely chopped
1.5 cups spinach, finely chopped
1/2 cup parsley, finely chopped
1/4 cup coriander, finely chopped (optional)
1/4 cup tareh (garlic chives), finely chopped
1/4 cup shanbelileh (fenugreek), finely chopped (optional)
Directions:
Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.

Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.

Add water, black-eye or kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours hours until meat is tender. Time depends on type of meat used.

Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.

Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice. An exquisite Iranian dish.

Answer 2

Dolmeh-yeh Gojeh Farangi

Ingredients: (8 servings)
8 large and firm tomatoes
1 lb ground beef or lamb
1/2 lb of long-grain or basmati rice
2 medium onions, finely chopped
1/2 cup of cooking oil
3-4 teaspoons of tomato paste
fresh lime juice, 1-2 spoons
sugar, 1-2 spoons (optional)
salt
black pepper
1/2 cup parsley, finely chopped
1/3 cup mint, finely chopped
1/2 cup spring onions, finely chopped
1/3 cup garlic chives, finely chopped
1/3 cup tarragon, finely chopped (optional)
Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.

Fry prepared vegetables in cooking oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.

Cut a small circle at the tops of the tomatoes. Remove the contents of each tomato with a small spoon taking care not to make the outer layer thin. Sprinkle some salt inside the tomatoes. Mix prepared meat, vegetables and rice well. Fill the tomatoes with the mix and close the tops.

Pour 2-3 spoons of cooking oil in a pot and place the tomatoes inside without stacking. Do not add any water. Cook in the oven at low temperature for 15-20 minutes.

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Khoresht-e Badenjan - Side Dish
(Eggplant Stew)

Cooking Recipes Ingredients:
4 lb Eggplant
1 lb boned leg of lamb
2 medium onions
1 teaspoons turmeric
3 tablespoons tomato paste
3-4 medium tomatoes
60g (2oz) small unripe grapes
juice of 1 lemon
salt and paper

Cooking Recipes Directions
Peel the eggplant and cut into 1/4 inch thick slices. Spread them out, sprinkle with salt and leave for half an hour. Fry in a generous amount of oil until golden brown. Leave to drain.
Trim the meat of all fat, cut into 2in cubes, wash and leave to soak in fresh water for a few minutes. Slice the onions and fry briskly in oil until golden brown. Add the tumeric, salt and pepper, then the drained meat and stir-fry until well browned. Stir in the tomato paste, the skinned and finely chopped tomatoes, the sour grapes and lemon juice with water to cover. Put on lid and simmer gently for 30 minutes.
Add the drained eggplant and a little more water, cover and simmer for a further 30 minutes or until the meat is tender and the sauce well blended.
Serve in a warmed vegetables dish, arranging the eggplante slices round the dish and heaping the meat and tomato sauce up in the middle. Serve with white rice.

Answer 3

The best website for recipes that I have found is
http://www.recipesource.com/

Answer 4

Try this site:

hjem.get2net.dk/baaf/book3.htm