Recipe - Persian Lamb Stew

6 tablespoon Margarine; (PARVE!)
2 Scallions; chopped
One fourth cup Fresh parsley; chopped
3 One half pound Lean lamb meat; cubed
One fourth cup Fresh lemon juice
1 Lemon; cut into wedges
1 cn Red kidney beans; (16 oz)
drained
1 tablespoon Salt
2 teaspoon Freshly ground black pepper

1. Melt 2 tbsp margarine in a large pot. Add scallions and parsley fry
until the parsley is dark green.

2. Melt the remaining margarine in another frying pan. Add the lamb and
brown the cubes.

3. Add the lamb to the other pot. Add lemon juice and lemon wedges. Cover
with water. Stir, cover and simmer for 1 hour 15 minutes.

4. Stir in the kidney beans, salt and pepper. Add water to cover the food,
plus an inch. Cover and simmer for another 20 minutes, until the lamb is
tender.

5. Serve with rice.

NOTES : What would a feast of Shushan be without some good Persian cooking?
This is a treat from one of the oldest Jewish communities in the world,
dating back to the exile of Nebuchadnezzar, King of Babylon in BCE.
Posted to JEWISHFOOD digest Volume 98 #011 by lisamontag@juno.com (Lisa
Montag) on Jan 7, 1998