Pitted plum and beef/lamb stew

Name: Pitted plum and beef/lamb stew
Total time: 14400 s
Yield: 6 servings
Cuisine: British
Ingredients: 600 gr stewing beef cubes 3 cm each; 2 large onion, diced; 3 table spoons ready to use fried crispy golden brown onions; 3 cm cinnamon stick; 1 tea spoon turmeric powder; Pinch saffron solved in 3 table spoons of hot water; 250 gr pitted plums; Half cup fresh lemon juice; Salt; Black pepper; Canola oil; Plain steamed basmati rice to serve

Mina Haghjoo @SpiceIsland2

United Arab Emirates

#mycookbook This stew is easy to make as it does not need time fot preparing ingredients but the key is meat should simmer about 3 hours with turmeric and cinnamon before adding plums and salt. Not same flavour if you use pressure cooker.I used California pitted plums as I was run out of persian one. We do not use flour to give thickness to stews. Onions is both for taste and make the stew rich and not watery. Stewing lamb can be used instead of beef and it needs shorter time compare to beed to become tender( about 2 hours).#persian #diced beef

Mina Haghjoo @SpiceIsland2

Saved

Ingredients

4 hours

6 servings

600 grstewing beef cubes 3 cm each
2large onion, diced
3table spoons ready to use fried crispy golden brown onions
3 cmcinnamon stick
1 tea spoonturmeric powder
Pinchsaffron solved in 3 table spoons of hot water
250 grpitted plums
Halfcup fresh lemon juice
Salt
Black pepper
Canola oil
Plain steamed basmati rice to serve

Saved

Steps

4 hours

1

In a deep pot, heat the oil. Fry diced onions until they become soft. Add turmeric powder and cinnamon stick and saute few seconds. Now add the beef cubes and saute until no more red. Add enough water. Bring it to boil. Cover the pot.Lower the flame and let the beef simmer for about 3 hours or until tender.
2

Now add pitted plums along with salt, pepper, fried crispy onions and saffron. Cover and let it simmer for 20 minutes.
3

Add the lemon juice and turn off the heat. Stew should be thick with little liquid. Serve it with steamed basmati or iranian rice.