Khoresht-e Baghala ba Goosht (Lima Bean Stew with Meat)

Generally, I am not a big fan of legumes but the dill blends perfect with lima beans and the bit of tang from the lime juice makes it irresistible.

Printable Recipe

Ingredients (6 - 8 people):                                              

500 grams stewing beef or lamb                                                   

Khoresht-e Baghala ba Goosht 

250 grams lima beans

250 grams fresh dill (2 bunches), finely chopped

2 small onions, peeled, halved and thinly sliced

5 tbsp olive or grape seed oil

9 cups of water

2 teaspoons turmeric

Salt

Ground black pepper

2 tablespoons fresh squeezed lime juice

Directions:

Trim meat and cut into 2cm (3/4 inch) cubes. Wash meat to rid impurities. Over medium heat, fry onions in 4 tablespoons oil until golden brown. Increase heat, add meat, turmeric, stir and cook until meat changes colour and begin to turn brown. Reduce heat to medium low.

Add 5 cups of water to cover top of meat, lima beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours until meat is tender and lima beans are fully cooked, adding more water (by 1 cup) during cooking until beans are fully cooked. Careful not to over cook lima beans.

Fry finely chopped dill over medium heat in remaining oil until colour darkens. Add to pot and continue cooking until beans are cooked and meat is tender.

Adjust seasoning, add lime juice and serve with white rice and plain yogurt.

Butter Chicken

Printable Recipe

Ingredients:

500 grams boneless chicken, cut into 1-inch cubes

juice of 1 lemon

salt and red chili powder, to taste

1 cup yogurt

2 tsp ginger

2 tsp garlic

1 1/2 tbs tandoori masala

3 tbs butter

2 green cardamon

1 cinnamon stick

2 cloves

4 medium ripe tomatoes, blended

1 tbs tomato paste

1 tsp garam masala

1 tbs honey

1 tbs dried fenugreek leaves

250 ml thick cream

extra butter or coriander to garnish

Directions:

Marinate the chicken cubes in lemon juice, salt, chili powder, yogurt, ginger, garlic and tandoori powder for at least half an hour. Overnight is best. Preheat the oven to the highest grill setting. Place the chicken on a baking tray closest to the grill and grill for at least 10 minutes on each side or until cooked. Allow the chicken to cook until it JUST starts to char.

To prepare the gravy, heat and melt the butter. Add to it cardamon, cinnamon sticks and cloves. Stir fry for a minute before adding the tomatoes and tomato paste, Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients as well as the grilled chicken and simmer for another 15 minutes. Garnish with butter or coriander.