Persian Lamb Stew (Ghormeh Sabzi)
Persian Lamb Stew (Ghormeh Sabzi)
A mix of aromatic herbs and citrus will create a great variation to the Christmas spread.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1½ pounds lamb stew meat, cut into cubes
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups mixed fresh herbs (such as parsley or coriander), finely chopped
- 1 cup dried kidney beans, soaked overnight and drained
- 1 tbsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 4 dried limes, pierced with a knife
- 4 cups beef or vegetable broth
- 2 tbsp vegetable oil
- Salt and pepper, to taste
Method
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic and sauté until golden brown.
- Add the lamb cubes to the pot and brown them on all sides.
- Stir in the ground turmeric, ground cumin and ground cinnamon. Cook for a minute to toast the spices and release their flavours.
- Add the chopped fresh herbs and kidney beans to the pot. Mix well to combine.
- Place the dried limes in the pot and pour in the beef or vegetable broth. Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low, cover the pot and let it simmer for about 2-2½ hours, or until the lamb is tender and the flavours have melded together.
- Check the seasoning and adjust if needed.
- Tip: Serve with steamed basmati rice or Persian saffron rice and a drizzle of Greek yoghurt.
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