Posted by: Angel 09-10-99 11:06 PM
Lubia Polo (Persian Lamb Stew)
2 lb. lamb steak, cubed (meat from leg of lamb is good too)
1 lb. green beans, cut in 1/4" slices
1 green pepper, short slices
2 med onion, cut in half then slice
2 lemons, juiced
1/8 tsp. saffron, grind with a little sugar
2 large carrots, shredded
1 tsp. salt
1 (6 oz.) can tomato paste
5 tbsp. butter, melted
Basmati rice preferred
Saute onion in oil; add meat and cook till browned. Add green beans and peppers. Cook till crisp-tender; add salt and tomato paste, then enough water to cover everything. Let simmer 1 hour, or till meat is very tender. (Don't let it dry out, you want it saucy). Add lemon juice.
Meanwhile, soak 5 cups rice in water to cover with 3 tbsp. salt. Pour rice water into pan and add a little more water. Boil water, then add rice. Cook till rice is almost done (basmati will float on top and look longer and more even). Drain rice in colander.
While rice and meat are cooking, saute carrots in butter/oil. Put a little oil/butter in large non-stick pan. Add 1/4 of the boiled and drained rice to bottom of pot.
Then put a layer of beef, onion and bean mixture onto layer of rice. Repeat layering (3 to 4 layers), making sure top layer is rice.
Mix together saffron and sugar with a little hot water and pour over top of casserole. Cover tightly and steam on top of stove until done, about 30 min. on low.
Serve on platter with crisp rice from bottom of pan over top, then carrots. Pour melted butter on top. Serve with salad.
Serves:6 - 8