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Ghormeh Sabzi

Make this Tonight - " Iconic Persian Lamb Stew"

30
Prep Time
(minutes)
120
Cook Time
(minutes)
4
Servings

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

Steps

  1. Remove lamb from fridge about 30 mins before cooking
  2. Preheat oven to 325 F
  3. Heat vegetable oil in a large dutch oven or a heavy ovenproof pan over medium-high heat for 2-3 minutes.
  4. Toss the lamb with a ½ teaspoon of the salt and a few twists of pepper.
  5. Add the lamb chunks and sear the meat till nicely browned on all sides 4-5 minutes total.
  6. Transfer the lamb to a platter and repeat to brown the remaining lamb.
  7. Return all the lamb to the pan, add the onion, and saute until soft and translucent, another 5 minutes.
  8. Add the garlic, fenugreek leaves, cumin, and turmeric and saute until fragrant, about 1-2 minutes.
  9. Add the chickpeas, spinach, cilantro, parsley, dill, mint, dried limes, and sugar and saute for about 2 minutes.
  10. Add the lemon juice. Stock, and the remaining 4 ½ teaspoons salt.
  11. Bring to a simmer, then cover the pot with a tight-fitting lid.
  12. 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.
  13. Serve over rice