Khoresh — Persian Beef and Apple Stew

This is another superb stew. It's got a lovely tart and sweet taste from the lemon and apples that is a bit unexpected but very yummy.

Adapted from "The World of Jewish Cooking." Makes 3-4 servings.

3 tablespoons vegetable oil

1 pound boneless beef or lamb meat (chuck, or sometimes grocerys will sell "stew meat" which works well)

1 large leek or large yellow onion chopped (about 3/4 cup)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

1/4 teaspoon grated nutmeg

1 3/4 cups water

Juice of 1 lemon or lime

1 teaspoon salt

1/4 teaspoon ground black pepper

Heat the oil in a medium Dutch oven over medium heat. Add the meat, leek/onion, cinnamon, turmeric, and nutmeg and saute until the meat is browned, 5-10 minutes.

Add the water, lemon/lime juice, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, covered, until the meat is tender and the sauce is thick, about 1 1/4 hours.

Just before serving, peel two large apples, and slice them. Saute the apple slices in 2 tablesppons vegetable oil until tender (about 5 minutes), and stir into the stew.

Serve with rice.