Persian-Style Stew

Ingredients

• 1 1/2  to 2 pounds lamb or beef stew meat
• 1  tablespoon cooking oil
• 3  leeks, cut into 1-inch pieces
• 1  large onion, chopped
• 1/2  cup dry yellow split peas
• 2  bay leaves
• 4  cloves garlic, sliced
• 1  tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1 1/2  teaspoons ground cumin
• 1/4  teaspoon black pepper
• 3  cups chicken broth
• 1/3  cup raisins
• 2  tablespoons lemon juice
• 3  cups hot cooked bulgur or rice

Directions

Trim fat from meat. Cut meat into 1-inch cubes. In a large skillet brown meat, half at a time, in hot oil. Drain off fat.

Transfer meat to a 3 1/2-, 4-, or 5-quart slow cooker. Stir in leeks, onion, split peas, bay leaves, garlic, dried oregano (if using), cumin, and pepper. Pour chicken broth over all.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir raisins into meat mixture. Cover and cook for 10 minutes more. Discard bay leaves. Stir in lemon juice and if using, the fresh oregano.

To serve, divide the hot bulgur among 6 shallow bowls. Ladle the meat mixture over bulgur.