Lamb & Herb Stew

Name: Lamb & Herb Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: Iran
Ingredients: 1 leek, finely chopped; sea salt and freshly ground black pepper; 4 whole dried black limes (limu amani), pierced with the tip of a knife (optional); 400 g/14 oz boneless lamb shoulder, cut into 2cm/¾in cubes; 1 handful of fenugreek leaves or 1 tbsp dried fenugreek; 1 onion, finely chopped; 115 g/4 oz/heaped ½ cup dried red kidney beans, soaked overnight; 2 tbsp sunflower oil; 2 handfuls of coriander/cilantro leaves; juice of 2 lemons; 1 handful of chives, finely chopped; 1 handful finely chopped dill leaves, plus extra for sprinkling; 2 handfuls of parsley leaves; Greek yogurt, to serve; Chelow Rice, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Upon first sight, you may not be compelled to try one of Iran’s most popular dishes, known locally as ghormeh-e sabzi. But don’t be misled by first impressions. This dish is a splendid testimony to the Persian love of herbs and fragrance, and is a harmonious melange of texture and flavour. For an equally fulfilling vegetarian option, double the kidney bean portion to make up for the absent lamb.

Ingredients

Asia
Iran
Main course
Gluten-free

Ingredients

Method