Persian beef stew

Ingredients for 4 servings:

• 500 g beef, diced
• 1 tbsp oil
• 250 ml meat broth
• 300 g potatoes
• 400 g chickpeas from the can
• 1 lemon(s), untreated
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 cinnamon stick(s)
• ½ tsp cumin powder
• salt and pepper
• 1 bunch of parsley
• 1 bunch of coriander
• some lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pat the beef dry. Heat the oil in a saucepan over high heat, brown the meat, deglaze with the stock, and simmer on low heat for 45 minutes. Wash, peel, and dice the potatoes. Drain the chickpeas and add both to the meat after 45 minutes of cooking. Wash the lemon, peel it thinly, and squeeze the lemon. Add the zest and spices and simmer on low heat for another 20 minutes. Wash the parsley and coriander, remove the coarse stems, and chop finely. Once the stew is cooked, remove the lemon zest, season to taste, and mix in the chopped herbs. Serve with rice.