Pitted plum and beef/lamb stew
Pitted plum and beef/lamb stew

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pitted plum and beef/lamb stew. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Pitted plum and beef/lamb stew is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Pitted plum and beef/lamb stew is something which I have loved my entire life. They’re nice and they look wonderful.

Place lamb, salt, pepper, and flour in a large mixing bowl. Heat olive oil in a large pan and brown the meat, working in batches if you have to. I experimented with the ingredients that I had in an attempt to make a stew that resembled the lamb and plum stew from 'The Hunger Games' by Suzanne Collins. The stew in the book used lamb, but I opted to use beef since it's easier to find.

To begin with this recipe, we must first prepare a few components. You can cook pitted plum and beef/lamb stew using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Pitted plum and beef/lamb stew:
  1. Prepare 600 gr stewing beef cubes 3 cm each
  2. Make ready 2 large onion, diced
  3. Make ready 3 table spoons ready to use fried crispy golden brown onions
  4. Make ready 3 cm cinnamon stick
  5. Get 1 tea spoon turmeric powder
  6. Take Pinch saffron solved in 3 table spoons of hot water
  7. Prepare 250 gr pitted plums
  8. Take Half cup fresh lemon juice
  9. Take Salt
  10. Get Black pepper
  11. Get Canola oil
  12. Get Plain steamed basmati rice to serve

Tie together parsley stems and inner leek piece; add to beef mixture. It is a homey dish, the kind served to family or on the menu in a café or bistro. For a wonderful Sunday night supper, serve with freshly cooked pasta. Note that this dish cooks for about three hours, beginning on the stovetop and.

Steps to make Pitted plum and beef/lamb stew:
  1. In a deep pot, heat the oil. Fry diced onions until they become soft. Add turmeric powder and cinnamon stick and saute few seconds. Now add the beef cubes and saute until no more red. Add enough water. Bring it to boil. Cover the pot.Lower the flame and let the beef simmer for about 3 hours or until tender.
  2. Now add pitted plums along with salt, pepper, fried crispy onions and saffron. Cover and let it simmer for 20 minutes.
  3. Add the lemon juice and turn off the heat. Stew should be thick with little liquid. Serve it with steamed basmati or iranian rice.

For a wonderful Sunday night supper, serve with freshly cooked pasta. Note that this dish cooks for about three hours, beginning on the stovetop and. Heat olive oil in stock pot or dutch oven. Put in lamb and beef and sprinkle with flour. Brown meat over medium heat, scraping bottom of pan to loosen any flour stuck to pan.

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