Ingredients: 120g red kidney beans 30g fresh fenugreek or 2 tablespoons dried 150g parsley l00 g coriander 180g spring onions or leeks 30g dill 400g boned leg of lamb 1 medium onion 2 tablespoons dried lime powder 4 whole dried limes salt and pepper Juice from 2 lemons (4 if dried lime is not available)
Directions: Leave the red kidney beans to soak for several hours or overnight. Then boil fast for ten minutes, drain and rinse well, put to the side.
Clean and wash the herbs, removing coarse stems, drain and shake dry. Chop very finely.
Fry the herbs (sprinkling in the crushed dried fenugreek leaf if using) in a little oil over a moderate heat, turning constantly, adding more oil when necessary until the herbs begin to darken (approx. 30-40 minutes). Remove from heat and put them side.
Trim and cut the meat into large pieces, 5-6 cm, wash and leave to soak while you slice and fry the onion until soft and golden.
Add the drained meat and brown well on all sides. Stir in the herbs. Add the beans, lime powder and enough water to cover. Cover the pan and simmer gently for 60 min.
Pierce the dried limes in several places with a sharp knife and add along with the dried lime powder and salt. Simmer gently for a further 60 min or until the meat and beans are tender and the whole sauce well blended. Add lemon juice to taste.
Dish up into a warm serving dish and serve with white rice
One of my favourites - suggest you give it a try. Takes lots of time cook so I normally make up a large batch, usually 3-4 kilos of meat, great to have few dinners ready in the freezer.
Some think Ghormeh Sabzi looks like plate full of swamp material - herbs become dark green.
I am a fan of lamb, meat goat as well. This will be a great recipe for some winter cheer. The only ingredient I might have trouble finding is dried lime powder. I can't say I've seen it in a store around these parts.
-------------------- ~Ann
Everyday spent outdoors is the best day of my life.
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