Persian Lamb With Rice And Lima Beans

• 1 tablespoon canola oil
• 1 very large onion, about a pound, finely chopped
• 12 ounces lean boneless lamb, trimmed of all fat and cut into cubes
• 2 cups water
• 1 cup long-grain rice
• 1/4 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 pound frozen lima beans
• 1/2 cup chopped fresh dill
• 13 cup chopped fresh coriander
• 1 cup nonfat or low-fat plain yogurt
• Salt, optional

1. Add the oil to a nonstick saucepan, and saute the onion and lamb, until the onion softens, 3 to 5 minutes.
2. Add the water, rice, turmeric and cinnamon.
3. Bring to a boil.
4. Cover and simmer until the rice is almost done, about 14 minutes.
5. Stir in the beans, and continue cooking until the water is absorbed and the rice is tender.
6. Stir in the dill, coriander and yogurt.
7. Season with salt, if desired, and serve.

canola oil, onion, lamb, water, longgrain rice, turmeric, cinnamon, beans, dill, fresh coriander, nonfat, salt

Taken from cooking.nytimes.com/recipes/11946 (may not work)