Resepi Iranian Meat and Apple Stew

- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1 1/2 lbs lean lamb, cut in 1-inch cubes
- 1/2 teaspoon salt
- pepper
- 1/8 teaspoon cinnamon
- 4 small firm cooking apples, peeled, cored and chopped (not too sweet)
- 1 lemon (for juice)

- In a large pan, saute onion in 2 Tbs oil until golden and translucent.

- Add the lamb and brown on all sides.

- Add salt through cinnamon plus 1 1/2 cups water; bring to a boil, then reduce heat, cover and simmer 45 minutes.

- Heat 2 Tbs oil in a separate skillet and saute the apples 3 minutes.

- Add apples to the stew with the lemon juice and simmer 30 minutes more.

4 servings

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