Khoresht-e Ghormeh Sabzi - Herb & Lamb Stew

Total Time: 1 hr 55 mins Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can red kidney beans
• 1 handful fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves
• 1 bunch parsley
• 3 small bunch coriander
• 2 bunches spring onions
• 1 handful dill
• 2 bunches chives or 2 bunches of shallot greens
• 360 g diced lamb
• 1 onion
• 1 large preserved lemon
• salt and pepper
• 2 lemons, juice of
• 1 tablespoon olive oil

Recipe

• 1 wash fresh herbs.
• 2 chop finely and remove stalks/roots.
• 3 fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes).
• 4 remove from heat and set aside.
• 5 fry chopped onion in pan until soft.
• 6 add meat and brown.
• 7 stir in the herbs.
• 8 add the beans and enough water to cover.
• 9 put lid on pan and simmer gently for forty five minutes.
• 10 slice the preserved lemon into quarters and add to stew.
• 11 simmer gently for forty five minutes.
• 12 add lemon juice, salt and pepper to taste.