Stew and bread recipes anyone?

i would like some recipes for a sort of middle eastern stew, the sort u eat straight from the pot, and a recipe for the sort of bread they eat it with, similar to a naan bread.





if any one has one could you post it on here for me?? thanks.Stew and bread recipes anyone?
Soup is one of those miracle foods that we turn to when in need of comfort, warmth, and an easy meal too! Mimi Sheraton, in her wonderful book The Whole World Loves Chicken Soup, says ';How can anyone resist the combination of love, strength, healthfulness, and celebration, all conveniently contained within a single bowl?';Stew and bread recipes anyone?
I don't have a recipe for the stew but you culd easily find one on google. This bread recipe is great to sop anything up!


Breadmaker Naan


陆 T yeast


陆 T sugar


2 T butter


陆 c water


3 c flour


陆 tsp salt


戮 c yoghurt (one pot)


Use dough cycle. Divide into 12. Roll out to 8';, brush with melted butter. Bake 5-10 minutes @ 225degC.
Green bean stew (Loobia Khoresht)





One of the Iranian / Persian favorite stew recipe is Green Bean Stew


with local name of Loobia khoresht. For this recipe you can use either Beef or Lamb.


Ingredients:





2 pounds stewing beef or cut in 1/2 inch cubes


2 pounds lamb or cut into 1/2 inch cubes


1 large onion; finely chopped


3 cloves garlic; chopped finely


1 can whole or crushed tomatoes


2 tablespoon tomato paste; (optional)


1 pound fresh green beans; cut in 1 inch pieces


3 teaspoons salt


1 teaspoon black pepper


1 teaspoon turmeric


1/2 teaspoon cinnamon


1/4 teaspoon cayenne pepper


3 tablespoons lemon juice


vegetable oil


Directions:





. Fry the onions in about 2 Tbsp. of oil over medium/high heat


till they are lightly golden. Add the meat, raise the heat


to high and keep frying till all the juices are absorbed.


If you want to add any garlic, it may be added at the same


time as the meat.





. When the juices are absorbed, add the spices


(salt, black pepper, turmeric, cinnamon, and cayenne pepper)


and fry for a minute or so (don't over fry).


Add the canned tomatoes and bring to a simmer.


If you use whole tomatoes, cut them into big chunks.





. Add the lemon juice and simmer gently for about 2 hours,


or till the meat is done to your satisfaction (fork tender).


If the sauce looks too thin, add the 1 - 2 Tbsp.


tomato paste to thicken it. If the sauce is too thick,


add water as needed.





. While the meat is simmering, prepare the green beans.


Make sure they are clean and dry first. Fry them in 1 - 2 Tbsp.


of vegetable oil over medium/high heat.


Don't over fry the beans. This should take about 10 to 15 minutes. Set aside.





. When the meat is half way done, add the green beans and


bring back to a simmer.


When the meat is done to your satisfaction, the sauce should be thick.





. Green Bean Stew is best to serve with hot basmatti rice or any other rice.





Also you can use fresh tomatoes instead.


Substitute about 2 pounds of skinless, seeded tomatoes.