This stew has a very unique taste due to sumac as main ingredient. Sumac with it’s purple colour, salty and zesty flavour give very unique taste to the dish. . In Iran and Middle East countries sumac is popular spice. In Iranian cuisine sumac is used for garnishing kebab or rice. You can add it to salad as well. This stew is one of those forgotten dishes in Persian cuisine but I want to save it and this is my mother’s recipe for sumac stew with beef but you can substitute beef for lamb meat.
200g beef /lamb , diced
2 large onions, cut into rings
1 large potato, diced in cube shape
5tbsp sumac powder
Salt and pepper to taste
Heat the oil in a pan and sauté diced meat until change the colour. In a separate pan fry turmeric, cinnamon and pepper for 1 minute, once fried spices starts to develop aroma, remove from the heat.
Add some water and all fried spices to the sautéed meat and cook it until the meat is tender.
Once meat is cooked, season with salt. Fry the onions and potatoes. Add them to the cooked meat. Finally add sumac powder as well. Pour 250 ml watr , gently stir all ingredients together. Taste the stew and if needs more pepper or salt, season it. Let simmer for about 20 minutes. Sumac stew is served with rice.