Persian Ghormeh Sabzi Herb Stew
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 90 min · Lamb · gluten-free, dairy-free, high-protein
518 cal
34g protein
28g carbs
30g fat
per serving · estimated
Ingredients
- 3/4 lb lamb stew meat
- 1 bunches fresh parsley
- 1 bunches fresh cilantro
- 1 bunch fresh fenugreek or 2 tbsp dried
- 2 dried limes (limoo omani)
- 1 15 oz can canned red kidney beans
- 1 large yellow onion
- 1/2 tsp ground turmeric
- 1 1/2 tbsp olive oil
Method (tap to check — screen stays awake)
- Brown diced onion in oil with turmeric, then sear the lamb until colored on all sides.
- Add 4 cups water, pierce the dried limes, and add them; simmer covered 45 minutes.
- Finely chop all the herbs and fry them in a little oil until darkened and fragrant, 10 minutes.
- Stir the fried herbs and drained kidney beans into the stew.
- Simmer uncovered another 25 minutes until the lamb is tender and the sauce is dark.
- Season with salt and squeeze the softened limes into the pot before serving over rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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