Iranian Mutton and Chick-Pea Stew

Name: Iranian Mutton and Chick-Pea Stew (Dizi)
Ingredients: ½ cup canned tomatoes, drained and chopped; 1 quart water or thin beef bouillon; 1 quart water or thin beef bouillon; 1 Tbsp. salt (a little less if using bouillon); 1 Tbsp. salt (a little less if using bouillon); black pepper to taste; juice of half a lemon; 2 cloves garlic, crashed; 1 tsp. ground cumin; ½ tsp. turmeric; ¼ tsp. dried thyme (optional); ½ cup chopped scallions; lemon wedges (optional); salad oil; 1 cup onions, chopped; 3 lbs. lean, boneless lamb shoulder, cubed, or lamb neck with bone; 3 lbs. lean, boneless lamb shoulder, cubed, or lamb neck with bone; 1 cup pinto beans or California pink beans (authentically these should be fava beans, but they are hard to find); 3 lbs. lean, boneless lamb shoulder, cubed, or lamb neck with bone; 1 cup pinto beans or California pink beans (authentically these should be fava beans, but they are hard to find); 1 cup pinto beans or California pink beans (authentically these should be fava beans, but they are hard to find); 1 cup chick-peas (garbanzos); 1 cup chick-peas (garbanzos)

Dizi

Preparation info

Serves
6

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

This dish shattered my lifelong prejudice against Middle Eastern food. Probably because it departs from their custom of studding gorgeous meat dishes with such unpleasant surprises as cherries or quinces or simply unidentifiable sweet fruits. My loathing of sweet with meat harks back to my Carolina childhood, when the ham was sometimes garlanded with pineapple or swam in a positively perverted raisin sauce. Dizi is exotic but not weird.

Ingredients

Gluten-free

Ingredients

Method