eva's persian-ish casserole

can be made as a vegetarian, low-meat or meaty dish

approximate measures, alter to taste 

• onions - at least I medium to large 
• garlic - 2 good juicy cloves 
• baharat - 2 rounded teaspoons  
• mint - dry 1tbsp, fresh ???? 
• dill - dry 1heaped tbsp,  fresh ??? 
•  beans/brown lentils for veggie version

or

• lamb (and/or beans/brown lentils ) 1 lamb shank or other cheap cut or 4-8oz lamb mince 
• walnuts - I good heaped tbsp, then grind/chop fine 
• dried apricots - 6-10 chopped fine 
• veg - i have used a selection of the following :  diced courgette, sweet potato, pepper (any colour), green beans, fennel, carrots - but the choice is yours

usual casserole method: 

• soften and brown onions a bit (to taste) add crushed garlic and soften 
• add ground walnuts and chopped apricots, then spices & herbs (if dried), stir around a bit to mix thoroughly, 
• add meat, cubed or mince (meat on the bone gives better sauce*) and brown a bit 
• add water, just enough to cover ingredients 
• simmer on low heat until meat tender - for mince cook as long as you like 
• add veg and herbs if fresh - cook until done  

much better if cooked the day before 

*I have sometimes used a lamb shank which I add to the sauce ingredients whole - when cooked I take it out, partially liquidise the sauce, cooked the remaining veg in the sauce and add the broken up meat near the end 

Serve with rice, bulgar, couscous or maftoul