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
Preheat oven to 120ºC.
Trim meat and cut into 2cm cubes.
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.
Add water, black limes, beans, salt and pepper to taste. Cover and remove to oven for 1 to 1½ hours until meat is tender.
Fry potatoes over high heat in the remaining oil until lightly browned. Add to meat, leaving oil in the pan.
Return meat to stove top, cover and simmer for 10 minutes.
Add prepared vegetables to frying pan and fry until wilted. Add to sauce, cover and simmer a further 5 minutes.
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.