Persian Lamb Stew

• 6 tablespoons pareve margarine
• 2 scallions chopped
• 1/4 cup fresh parsley chopped
• 3 1/2 pounds meat lean lamb, cubed
• 1/4 cup fresh lemon juice
• 1 lemon cut into wedges
• 16 ounces red kidney beans drained
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper

1. Melt 2 tbsp margarine in a large pot. Add scallions and parsley; fry until the parsley is dark green.
2. Melt the remaining margarine in another frying pan. Add the lamb and brown the cubes.
3. Add the lamb to the other pot. Add lemon juice and lemon wedges. Cover with water. Stir, cover and simmer for 1 hour 15 minutes.
4. Stir in the kidney beans, salt and pepper. Add water to cover the food, plus an inch. Cover and simmer for another 20 minutes, until the lamb is tender.

margarine, scallions, parsley, lean lamb, lemon juice, lemon, red kidney, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Persian-Lamb-Stew-1670773 (may not work)