The Alderley Market
Great food direct from the people who made it.

Braised Persian Mutton
Kidney Beans



1 cup red kidney
3 cups water
1 large onion chopped
1.5 kg mutton shoulder/leg diced
olive oil
1 teaspoon turmeric
1/2 cup tomato puree
1 dried lime
2 tablespoons pomegranate concentrate, or juice
salt & pepper
Wash kidney beans and put in pan with water. Bring to the boil and cook for 2 min. Cover with lid and take off the heat. Trim any excess fat from the mutton. Heat the oil, brown meat on all sides and leave to one side. Gently fry onion until transparent.  Add turmeric and cook for 2 min. Return mutton to pan, with beans and their soaking liquid together with tomato puree. Break dried lime open and add to mixture. Add another 2 cups of water, the pomegranate juice and bring to boil. Cover pan and simmer on a low heat for 2 ½ hours adding more water if required. Remove lime and season as required. 
Serve with rice or flat bread. This dish tastes even better when reheated the next day.
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