Gormeh Sabzi

Ingredients for 4 servings:

• 1 kg lamb, preferably shoulder
• 250 g beans, red
• 50 ml olive oil
• 1 onion(s)
• 1 stalk(s) leek
• 1 bunch of parsley
• ½ bunch of dill
• ½ bunch mint
• 1 tbsp turmeric
• 1 tsp oregano
• 2 tbsp fenugreek seeds
• 2 lemons
• salt, pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

braised lamb with red beans from Persia

Soak the beans in plenty of water overnight. Boil them in fresh water the next day until just tender. Trim the lamb and cut into bite-sized cubes. Heat the olive oil in a large pot and sear the lamb on all sides. Remove from the pot and sauté the chopped onions in the remaining cooking oil until translucent. Add the chopped herbs, oregano, turmeric, fenugreek, and the sliced ​​leek. Continue to sear briefly, then return the lamb cubes and pour in water until the meat is just covered. Bring to a boil, cover, and simmer gently for about an hour until the meat is tender. Add the beans and continue to simmer until they are cooked through. Squeeze the lemons and season the Gormeh Sabzi with the juice, salt, and pepper. It’s even better if you sear some lamb bones along with the meat, then let them cook and remove them just before serving. I recommend Persian rice as a side dish.