Gormeh sabzee

Gormeh sabzee

By
From
Encyclopedia of Food and Cookery
Serves
6-8

This is a stew made with lamb, a very large bunch of parsley and kidney beans. It is economical, nutritious and delicious.

Ingredients

Quantity Ingredient
90g butter
180g parsley, chopped
1 bunch spring onions, chopped
1.5kg lean boneless lamb, trimmed of excess fat and cut into 2.5 cm cubes
freshly ground black pepper
2 lemons
420g dried kidney beans, soaked overnight and drained
1 onion
salt

Method

  1. Melt half the butter in a heavy flameproof casserole or saucepan and fry parsley and spring onions until bright green.
  2. Heat remaining butter in a frying pan, add meat and brown lightly. Do not crowd pan, but fry meat in several batches if necessary. Season with salt and pepper and add to parsley mixture. Add juice of 1 lemon and remaining lemon cut into 6 (use peel and flesh). Add water just to cover – about 375 ml. Cover and simmer for about 1 hour or until meat is almost tender.
  3. Meanwhile, place beans in a saucepan with whole onion and water to cover, bring to the boil, reduce heat, cover and simmer for 30–45 minutes or until tender. Drain and discard onion. Add beans to casserole and continue cooking for about 25 minutes or until lamb is tender. Serve with pilaf or boiled rice.

Note

  • 1 kg drained, tinned kidney beans may be used instead of dried.
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