Persian herb & bean stew
About £2.36 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Diced lamb500g
- Kidney beans400g
- Parsley60g
- Coriander30g
- Spinach150g
- Onions2
- Curry powder5g
- Limes2
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Brown the lamb (500g) with the chopped onions (2) and a teaspoon of turmeric (10 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Chop the herbs and spinach (150g) very finely and fry them in oil until dark and fragrant (10 min).
- Add the herbs to the lamb with 600ml water. Simmer gently (40 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Add the beans (400g) and lime juice (2) for the last 10 minutes. Serve with rice (300g).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.