Name: Ghormeh Sabzi
Prep time: 30 min
Cook time: 2 h
Yield: 4
Ingredients: 1 ½ pounds lamb shoulder, trimmed and cut into 1 1/2 thick chunks; 2 tablespoons vegetable oil; 5 teaspoons kosher salt and freshly ground black pepper; 1 medium yellow onion, thinly sliced; 2 garlic cloves, smashed; 1 ½ tablespoon dried fenugreek leaves; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; One 14-ounce can chickpeas, drained and rinsed; 5 ounces baby spinach (about 3 cups); 1 ¼ cups coarsely chopped fresh cilantro; 1 cup coarsely chopped fresh parsley; 1 cup coarsely chopped fresh dill; ¼ cup coarsely chopped fresh mint; 2 dried Persian limes, cracked; 1 teaspoon sugar; ¼ cup fresh lemon juice; 4 cups homemade or low sodium store-bought chicken stock

1 ½ pounds lamb shoulder, trimmed and cut into 1 1/2 thick chunks

5 teaspoons kosher salt and freshly ground black pepper

One 14-ounce can chickpeas, drained and rinsed

1 ¼ cups coarsely chopped fresh cilantro

4 cups homemade or low sodium store-bought chicken stock

Ghormeh Sabzi

Remove lamb from fridge about 30 mins before cooking.

Heat vegetable oil in a large dutch oven or a heavy ovenproof pan over medium-high heat for 2-3 minutes.

Toss the lamb with a ½ teaspoon of the salt and a few twists of pepper.

Add the lamb chunks and sear the meat till nicely browned on all sides, 4-5 minutes total.

Transfer the lamb to a platter and repeat to brown the remaining lamb.

Return all the lamb to the pan, add the onion, and saute until soft and translucent, another 5 minutes.

Add the garlic, fenugreek leaves, cumin, and turmeric and saute until fragrant, about 1-2 minutes.

Add the chickpeas, spinach, cilantro, parsley, dill, mint, dried limes, and sugar and saute for about 2 minutes.

Add the lemon juice, stock, and the remaining 4 ½ teaspoons salt.

Bring to a simmer, then cover the pot with a tight-fitting lid.

Transfer to the oven and cook until the lamb is tender and the herbs turn a very dark green and mushy about 2-2 ½ hours.

Chef Einat shares her family recipes for Ghormeh Sabzi - lamb stew with chickpeas, spinach, and spices along with her perfect Pilaf Rice and refreshingly simple Fresh Herb Salad.