Serves     6


2 cups basmati rice
2 cups mung beans
3 lb. beef or lamb, large dice
1 cup olive oil
2 cup onions, small dice
2 tsp salt
1 Tb black pepper
1 Tb cardamom seeds, ground
1 ½ Tb cumin, ground
1 Tb turmeric
4 cups beef or chicken stock


Soak the mung beans in cold water for 4 hours. Drain the beans and fry in ½ cup olive oil over high heat. Stir constantly until the moisture is absorbed and the beans turn a blackish brown. Set aside.

Brown the meat and onions in ½ cup olive oil in a large soup pot. Add beans, stock, salt, black pepper, turmeric, cumin, and cardamom, and simmer for 3-4 hours until the beans soften and the meat is fully cooked. Add water as needed to keep the bean and meat mixture covered while cooking. Rinse the rice and add it and 4 cups water to the soup pot. Continue to simmer about 30 minutes until the rice has cooked and thickened the stew mixture. Serve warm.


Notes and Instructions

Recipe and photo credit: Georgia Reader