KHORESHT-E GHORMEH SABZI - HERB & LAMB STEW
This is a Persian recipe, lamb stewed in various delicious greens with the tang of preserved lemon. Delicious when served with saffron butter rice. This recipe has been adapted from one I found in The Modern Magazine for Persian Weddings.
Provided by becy959
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash fresh herbs.
- Chop finely and remove stalks/roots.
- Fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes).
- Remove from heat and set aside.
- Fry chopped onion in pan until soft.
- Add meat and brown.
- Stir in the herbs.
- Add the beans and enough water to cover.
- Put lid on pan and simmer gently for forty five minutes.
- Slice the preserved lemon into quarters and add to stew.
- Simmer gently for forty five minutes.
- Add lemon juice, salt and pepper to taste.
Nutrition Facts : Calories 432, Fat 20.5, SaturatedFat 7.4, Cholesterol 88.1, Sodium 70.8, Carbohydrate 29.2, Fiber 8.4, Sugar 2.1, Protein 33
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love