Persian Lamb Stew
| Yield: | 1 Servings |
| Categories: |
| 6 | tb | Margarine; (PARVE!) |
| 2 | Scallions; chopped | |
| 1/4 | c | Fresh parsley; chopped |
| 3 1/2 | lb | Lean lamb meat; cubed |
| 1/4 | c | Fresh lemon juice |
| 1 | Lemon; cut into wedges | |
| 1 | cn | Red kidney beans; (16 oz) drained |
| 1 | tb | Salt |
| 2 | ts | Freshly ground black pepper |
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