Art of cooking
	Khoreshe Aloo beh Ingredients :   - shoulder of lamb, or lamb shanks ......... 2½ -3 pounds - large onions ......... 3 (sliced) - butter ......... 4 tablespoons (or rendered fat) - Rojan saffron ......... ½ teaspoon (powder) - can beef broth or bouillon ......... 1 - lemon juice ......... ¼ cup - salt ......... 2 teaspoons - pepper ......... ¼teaspoon - water ......... ¼ cup - quinces ......... 1 large or 2 small - sugar ......... 2 tablespoons - yellow split peas ......... ½ cup (optional) Directions : Have your butcher bone the shoulder of lamb. Trim off the excess fat, and cut the meat into stewing-size pieces. If desired, the fat may be rendered and substituted for the butter. If using lamb shanks or beef short ribs, do not bone. Saute the onions in 2 tablespoons of the butter (or rendered fat) until golden brown. Stir in the saffron. Add the meat and sauté until brown. Add the beef broth, lemon juice, salt, pepper, and water. Cover and simmer gently for 1½ hours. Peel the quinces, and quarter. Slice each quarter like an apple. Saute them briefly in the remaining 2 tablespoons of butter. Add them to the stew; add the sugar; cover and simmer for 30 minutes. If the stew is too tart, add more sugar. If desired, ½ cup yellow split peas may be added for the last 30 minutes of cooking. 1 2 3 4 5 6 7 8 9 10 ... >>