Gheymeh stew Recipe
Gheymeh stew is one of the famous Iranian stews which has a very good taste. This stew is made from a combination of legumes such as cotyledon and red meat.
ingredients
- 300 g meat
- Coconut 250 g
- 1 onion
- Cinnamon stick 1 pcs
- Red powder two tablespoons
- Green cardamom powder one tablespoon + three cardamom seeds
- tablespoons paste
- Large Omani lemon; 2 pcs
- Salted turmeric pepper salt to a sufficient extent
- Oil in the required amount
Recipes
- First chop the onion and fry with oil in the pan to fry the onion then add the meat with salt, black pepper and saffron. You can use turmeric instead of saffron but saffron will have a special flavor. Give
- Bake the meat and onions for five minutes, then drop a cinnamon stick into the stew and pour the water and allow the meat to cook then soak the cot for one to two hours and separate the cot with water and salt. Let it boil after cooking the cotyledon
- Pour a little oil into the pan and add the cooked cotyledon to the pan and sauté a little (because the cotyledon is boiled so that the cotyledons do not crack and crumble)
- After sautéing two tablespoons of rosehip and tomato paste Add one tablespoon of cardamom powder and three cardamom seeds to the cotyledon
- (you can only use cardamom powder instead of cardamom seeds, in which case you should add two tablespoons of cardamom powder instead of one cardamom spoon)
- Sift a little again After baking, add the mixture of cotyledon and spices to the meat Then remove the lemongrass seeds and add to the stew,
- or you can pierce the lemongrass for half an hour in lukewarm water to bring it to a boil and pour right into the stew. (After cooking the stew of cinnamon sticks and cardamom seeds from the stew)