Persian Ghormeh Sabzi Herb Stew

Middle-eastern · 90 min · Lamb · gluten-free, dairy-free, high-protein

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Ingredients

• 1.5 lb lamb stew meat
• 2 bunches fresh parsley
• 2 bunches fresh cilantro
• 1 bunch fresh fenugreek or 2 tbsp dried
• 4 dried limes (limoo omani)
• 1 15-oz can canned red kidney beans
• 1 large yellow onion
• 1 tsp ground turmeric
• 3 tbsp olive oil

Method

1. Brown diced onion in oil with turmeric, then sear the lamb until colored on all sides.
2. Add 4 cups water, pierce the dried limes, and add them; simmer covered 45 minutes.
3. Finely chop all the herbs and fry them in a little oil until darkened and fragrant, 10 minutes.
4. Stir the fried herbs and drained kidney beans into the stew.
5. Simmer uncovered another 25 minutes until the lamb is tender and the sauce is dark.
6. Season with salt and squeeze the softened limes into the pot before serving over rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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