Persian · Lunch, Dinner
Ghormeh sabzi
Slow-cooked Persian herb stew with lamb, spinach and kidney beans, sharpened with dried lime.
- Calories
- 569 kcal
- Protein
- 33 g
- Carbs
- 71 g
- Fat
- 17 g
- Prep
- 15 min
- Cook
- 40 min
Per serving, for one person.
Ingredients
- 90 g Lamb leg (lean)
- 30 g Dried kidney beans (rajma)
- 100 g Spinach
- 20 g Parsley
- 20 g Spring onions
- 1 dried lime Dried lime (loomi)
- ¼ tsp Turmeric
- 55 g Basmati rice
- ½ tbsp Olive oil
- ¼ tsp Salt
Method
- Warm the oil and brown the lamb for 5 minutes. Add the spring onion and turmeric and cook for 3 minutes.
- Stir in the spinach and parsley and cook for 8 minutes until wilted down and darkened.
- Add the kidney beans, dried lime and 400ml water; cover and simmer for 25 minutes until the lamb is tender.
- Season with salt and serve over the cooked rice.
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