Herb and Bean Casserole with Lamb

Name: Herb and Bean Casserole with Lamb (Ghormeh Sabzi)
Cuisine: Iran
Ingredients: 1 shoulder of lamb, trimmed of as much fat as possible (the sheep is a badly designed animal and it is impossible to remove all the fat), cut on the bone into 3cm chunks (a nice butcher will do this for you); 1 shoulder of lamb, trimmed of as much fat as possible (the sheep is a badly designed animal and it is impossible to remove all the fat), cut on the bone into 3cm chunks (a nice butcher will do this for you); 2 large onions, chopped; 1 shoulder of lamb, trimmed of as much fat as possible (the sheep is a badly designed animal and it is impossible to remove all the fat), cut on the bone into 3cm chunks (a nice butcher will do this for you); 1 shoulder of lamb, trimmed of as much fat as possible (the sheep is a badly designed animal and it is impossible to remove all the fat), cut on the bone into 3cm chunks (a nice butcher will do this for you); 1 bunch each of fresh coriander, parsley, chives, spinach and fenugreek, washed, drained and chopped; 1 bunch each of fresh coriander, parsley, chives, spinach and fenugreek, washed, drained and chopped; 1 bunch each of fresh coriander, parsley, chives, spinach and fenugreek, washed, drained and chopped; 1 bunch each of fresh coriander, parsley, chives, spinach and fenugreek, washed, drained and chopped; 1 teaspoon ground turmeric; 8–9 dried limes, washed and pricked in several places; 1 bunch each of fresh coriander, parsley, chives, spinach and fenugreek, washed, drained and chopped; 400 g kidney beans soaked and cooked (or 2 cans of the same); salt and pepper; salt and pepper

Ghormeh Sabzi

Preparation info

These quantities feed
6
hearty .

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

This is Iran’s favourite dish. There is a sort of unwritten agreement amongst Iranian housewives that it should be served in every household at least once a week. As far as I know, it isn’t actually written into the statute books, but sometimes I wonder.

When it’s blowing a gale around Persepolis we like nothing better than to tuck ourselves up around a roaring log fire and recount epic tales of Persian heroes of old (although a video may be nearer the mark): and that’s the sort of

Ingredients

Asia
Iran
Gluten-free

Ingredients

Method