Khoresht-e Loobia (Stewed Mutton with String Beans)

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Khoresht-e Loobia (Stewed Mutton with String Beans)

Khoresht-e Loobia (Stewed Mutton with String Beans) is a traditional Iranian recipe for a classic dish of sliced leg of mutton stewed with tomatoes and onion in meat stock thats finished with string beans and served with rice and naan bread. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Stewed Mutton with String Beans (Khoresht-e Loobia).

prep time

20 minutes

cook time

160 minutes

Total Time:

180 minutes

Additional Time:

(+over-night soaking)

Serves:

Rating:

Tags : Spice Recipes Mutton Recipes Vegetable Recipes Bean Recipes Iran Recipes

Ingredients:

1.2kg (about) shoulder of mutton (or lamb), meat cut into stewing-sized pieces
600ml chicken, lamb or beef stock
2 large onions, sliced
800g tinned tomatoes
3 tbsp butter
2 tsp salt
1 tbsp olive oil
freshly-ground black pepper
1 tsp ground turmeric
1/2 tsp ground cinnamon
2 tbsp tomato purée
4 tbsp lemon juice
1kg string (runner) beans

Method:

Heat half the butter and the olive oil in a pan, add the onions and fry for about 8 minutes, or until golden brown. In a separate flame-proof casserole, fry the meat in the remaining butter and olive oil until browned all over.

When the meat is nicely browned tip in the onions, scatter the turmeric over the top and stir to combine. Stir in the tomato purée then add the tomatoes, salt, black pepper, cumin and lemon juice. Bring to a simmer, cover and cook gently for about 150 minutes, or until the meat is very tender (top up with water if the mixture looks like it's becoming too dry).

String the beans then cut into 3cm lengths. Add these to the mutton stew for the final 45 minutes of cooking. Serve hot on a bed of rice, accompanied by naan bread.