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

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