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Iranian Lamb Stew

Bethany Darwin
  • 65 minutes
  • Serves 8

INGREDIENTS

2

lbs Ground lamb

3

Carrots - chopped into bite sized pieces

1

bunch Cilantro

6

Figs, fresh

1 tsp

Garlic, dried

1 tsp

Ginger, dried

4

Limes, dried

2 tbsp

Mint, fresh

1

Onion, large

1

bunch Parsley

2 tbsp

Rosemary, fresh

1

small package Spinach, frozen

2 cups

Broth

2 tsp

Cinnamon

1 tsp

Pink salt

1 tsp

Turmeric

1 tbsp

Olive oil