Serve with plain rice steamed in the Persian manner (page 338) or the quick and easy boiled and steamed rice (page 339).
Recipe information
Yield
serves 4-6
Ingredients
Preparation
Step 1
Fry the onion in 2 tablespoons of the butter or oil in a large saucepan until soft and golden. Add the meat, and turn to brown it all over. Add salt, pepper, and cinnamon. Cover with about 2 1/2 cups of water. Bring to the boil, remove any scum, and simmer gently for 1 1/2 hours, or until the meat is very tender, adding water as needed to keep the meat moist.
Step 2
Peel and core the apples and cut into thick slices. Sauté gently in the remaining butter or oil in a large skillet until lightly colored all over. Add to the meat stew with the lemon juice. Cook for a further 5 minutes, or until tender. Do not allow the apples to disintegrate, unless you prefer to mash them to a puree with a fork.
Step 3
Serve with plain rice.
Variation
Step 4
You can add 1/3 cup split peas to the stew 1/2 hour before the end of the cooking, and chicken can be used instead of meat.
