Recipe - Mahadahr Tadjeen Bi Looz

2 One half pound Stewing meat, cubed
2 cup Onion
One fourth teaspoon Saffron
One half teaspoon Black pepper
1 teaspoon Lacama (see recipe)
One half teaspoon Salt
One half teaspoon Cinnamon
One half cup Parsley, chopped
1 Orange or lemon rind,
Cut into thin strips
One half cup Olive oil (poured over all)
1 cup Toasted almonds

Mix all ingredients. Cover and cook over mediumhigh fire, stirring
frequently, for 15 minutes. Add 3 cups hot water Recover, and continue
cooking until meat is done. Just before removing from fire, add in, mixing
with meat and remaining stock: 1 cup blanched, peeled, and toasted almonds,
ground or chopped; sprinkle almonds very lightly with salt before toasting.
[To heck with that: just chop almonds and brown in frying pan.) If stew is
too thick, a little water may be added. Serve: Hot, immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini