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Ghormeh Sabzi

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

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.