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Khoresht Ghormeh Sabzi

Khoresht Ghormeh Sabzi
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Khoresht Ghormeh Sabzi Recipe, How To Make Khoresht Ghormeh Sabzi Recipe

tender chunks of lamb in a tangy herb sauce with beans.

About Recipe

How to make Khoresht Ghormeh Sabzi

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Khoresht Ghormeh Sabzi
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 23, 2016

Ingredients used in Khoresht Ghormeh Sabzi
• Fresh fenugreek (very finely chopped) - 1 bunch.
• Cilantro (most of stems removed and very finely chopped) - 1 bunch.
• Parsley (most of stems removed and very finely chopped) - 1 bunch.
• Water - .
• Spinach (very finely chopped) - 1 bunch.
• Salt - to taste.
• Pepper - to taste.
• Turmuric - 1 teaspoons.
• Leeks or medium sized onions (finely chopped) - 2 numbers.
• Ghee or oil - 5 tablespoons.
• Leg of lamb with bone or lamb shoulder (cut into 1inch cubes) - 3 lbs.
• Tareh or garlic chives (very finely chopped) - 1 bunch.
• Fresh dill (finely chopped) - few springs.
• Green onion tops (finely chopped) - 1 bunch.
• Dried lemons - 4 numbers.
• Kidney beans - 1/2 cup.
Season lamb with salt and pepper and leave in fridge overnight Soak beans in 2 1/2 cups of water over night. Simmer beans in their soaking water until 1/2 cooked, set aside. In a very wide nonstick pan over high heat, add the chopped herbs and cook, stirring constantly, until herbs are wilted and all visible water has evaporated. Add two tablespoons of ghee and lower heat a little bit. fry herbs until they become darkened, very soft and mushy and they have a very sweet smell. Make sure to stir constantly and add more oil as needed to ensure that the herbs do not burn. Remove herbs to a plate and set aside. In a very large pot over medium heat, heat three tablespoons of ghee. Add the leeks or onions and fry until slightly golden. (add a pinch of salt to the frying onions to speed up process). Add the turmeric and stir until well incorporated. add the lamb and stir until lamb is light brown/gray on the outside. Add the fried herbs, draining off any excess oil, and enough water to just cover lamb. Add a pinch of salt and a little more pepper if desired. Add the beans with remaining soaking water. preheat oven to 275 degrees F and cook for 1hour Add dried lemons, pierced twice with a fork or skewer and cook for further 1-3 hrs until sauce is thick and lamb and beans are tender. Check seasoning and serve. (squeeze dried lemons if you want, to reach desired acidity)

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