*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Greek                            Soups/stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    1       kg           Beef or lamb stew meat
    2       tb           Oil or butter
    1       lg           Onion -- finely chopped
    2                    Garlic cloves
      1/2   c            Chopped celery
    1       c            Chopped, peeled tomatoes
      1/4   c            Tomato paste
      1/4   c            Dry red wine
    3                    Cloves
      1/4   c            Chopped parsley
                         Freshly ground black pepper
      1/2   ts           Sugar
  500       g            Very young broad beans
   Serves: 5-6 Cooking time: 2 to 2-1/2 hours
   Trim meat and cut into 3 cm (1-1/4 inch) cubes.  Heat
   half the oil or butter in a heavy pan and brown meat
   quickly on each side, adding a single layer of meat to
   pan at a time.  Remove to a plate when browned.
   Reduce heat, add remaining oil and onion and fry onion
   gently until transparent.  Add garlic, celery and
   carrot and fry for a few minutes longer.  Add tomato
   paste, wine, water, cloves, bay leaf and most of
   parsley.  Return meat to pan and add salt and pepper
   to taste and the sugar.  Cover and simmer gently for
   45 minutes for lamb, 1-1/4 hours for beef.
   Wash broad beans well, top and tail, pulling off
   strings at the same time. Cut into 8 cm (3-inch)
   lengths.  Add to yahni, cover pan and simmer for
   further 30-45 minutes or until meat is tender.
   Put yahni in a serving dish and sprinkle with
   remaining parsley.  Serve hot with a tossed salad and
   crusty bread.
   Note:  Other vegetables may replace the broad beans;
   use same quantity unless otherwise specified.
   GREEN BEANS:  Top, tail and string if necessary.  Slit
   down centre. GREEN PEAS: Shell 1 kg (2 lb) green peas
   and add;  2 cups frozen peas may be used instead of
   fresh peas. CELERY: Omit celery from basic recipe. Cut
   1/2 bunch celery into 8 cm (3-inch) lengths and blanch
   in boiling, salted water for 5 minutes.  Drain and
   add. ZUCCHINI (COURGETTES): Top and tail and cut into
   1 cm (1/2 inch) slices. CAULIFLOWER: Break 1 small
   head cauliflower into florets, soak in salted water,
   drain, rinse and add. POTATOES: Peel 750 g (1-1/2 lb)
   medium-sized potatoes, quarter and add.
   From: “The Complete Middle East Cookbook” by Tess
   Mallos. ISBN: 1 86302 069 1
   Typed for you by Karen Mintzias
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