Recipes » Lamb » Persian lamb stew (Ghormeh Sabzi)

Ingredients

• 1/2 lb black eyed peas or kidney beans
• 3 tbsp fenugreek
• 2 bunches parsley
• 2 bunches cilantro
• 1 lb scallions or leeks
• 1 bunch dill
• 2 lbs leg of lamb, boned,  cubed in 2 inch pieces
• 2 onions
• 3 tbsp dried lime powder (or juice of 1 lemon)
• 4 whole dried limes
• salt and pepper

Preparation

Soak beans overnight. Drain, cook 10 minutes, set aside.

Chop herbs finely.

Sauté herbs, leeks or scallions, and ground fenugreek in EVOO until darkened. Remove and set aside.

Trim lamb of fat. Salt and pepper.

 Sauté onions until soft and golden in a casserole pan. Add drained meat and brown on all sides.Salt and pepper.

Add herbs, beans, 1/2 the lime powder, and water to cover. Cover casserole and simmer for 1 hour. Pierce dried limes in several places and add to the pot. Add remaining dried lime powder, salt and pepper.

Simmer gently for 1 hour until the meat and beans are tender.

Serve with couscous or rice and yoghurt..