Herbies Spices Recipes
Slow-cooked meat with beans and green vegetables, and a tang of lime. This traditional Persian dish is a complete, delicious meal.
750g boneless stewing lamb or beef skirt
1 onion finely chopped
4 tablespoons cooking oil
1 teaspoon Herbie’s Spices Persian Spice Mix
1½ cups water
3 Herbie's Spices Black Limes Whole, pierced
1 small can red kidney beans
salt and pepper
1 large potato, diced
1 bunch shallots, chopped
4-6 leaves silverbeet or spinach, spines removed, finely chopped
½ cup parsley, chopped
¼ cup coriander leaves, finely chopped
1 tablespoon Herbie’s Spices Fenugreek Leaves
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Preheat oven to 120ºC.
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Trim meat and cut into 2cm cubes.
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Fry onion in 2 tablespoons oil until golden. Add Persian Spice Mix and fry for 2 more minutes. Increase heat, add meat cubes and stir over high heat until meat is sealed. Reduce heat.
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Add water, black limes, beans, salt and pepper to taste. Cover and remove to oven for 1 to 1½ hours until meat is tender.
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Fry potatoes over high heat in the remaining oil until lightly browned. Add to meat, leaving oil in the pan.
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Return meat to stove top, cover and simmer for 10 minutes.
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Add prepared vegetables to frying pan and fry until wilted. Add to sauce, cover and simmer a further 5 minutes.
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Adjust seasoning and serve with white rice.
At first tasting, this brings unexpected flavours that give your taste buds a fabulous ride! You'll be back for more.
