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Iranian Zucchini and Beef Stew with Tri-Colour Cous-cous

Sunday, September 28, 2014



Ingredients:
2 medium zucchini, cut into big pieces
3-4 cloves of garlic, finely minced
1 yellow onion, finely diced
1 tsp turmeric
400 gr beef stew meat (or no meat at all)
1 pinch allspice (if using)
3-4 peeled tomatoes, finely diced
2 tbsp tomato paste
lemon juice (to taste)
salt and pepper to taste
olive oil


Heat the oil in a Dutch oven, add the onion, garlic, turmeric and beef. Let the meat brown for a couple of minutes (if using). Add 1/2 cup vegetable stock (or water) and let it boil for about 20 minutes
2. Add the tomato paste mixed with 1/2 cup water, then the pinch of allspice.

3. Add the diced tomatoes and zucchinis, let it boil, covered, for 10-15 minutes. Turn off the heat and add lemon juice to taste.



Serve with rice, bread or any other accompaniment you like (I used tri-colour cous-cous) 

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