Name: Lamb & Herb Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: Iran
Ingredients: 115 g/4 oz/heaped ½ cup dried red kidney beans, soaked overnight; 2 tbsp sunflower oil; 1 onion, finely chopped; 1 leek, finely chopped; 1 handful of chives, finely chopped; 1 handful of fenugreek leaves or 1 tbsp dried fenugreek; 1 handful finely chopped dill leaves, plus extra for sprinkling; Greek yogurt, to serve; Chelow Rice, to serve; sea salt and freshly ground black pepper; 2 handfuls of coriander/cilantro leaves; 2 handfuls of parsley leaves; juice of 2 lemons; 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

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.