Ingredients:
– 1 lb (450g) lamb or beef stew meat, cut into 1-inch pieces
– 2 large onions, finely chopped
– 4 cups fresh parsley, chopped
– 2 cups fresh cilantro, chopped
– 2 cups fresh chives or green onions, chopped
– 1 cup dried fenugreek leaves
– 1 can (15 oz) kidney beans, drained and rinsed
– 2 tablespoons dried lime powder or 2 dried limes, pierced
– 1 teaspoon turmeric
– 1 teaspoon black pepper
– Salt to taste
– 3 tablespoons vegetable oil
– 4 cups water
– Lemon wedges, for serving
Instructions:
1. Prepare Herbs:
– In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
– Add the chopped parsley, cilantro, and chives. Sauté for about 10-15 minutes until the herbs are dark green and fragrant.
– Stir in the dried fenugreek leaves and sauté for an additional 2 minutes. Set aside.
2. Brown the Meat:
– In a large pot, heat the remaining 1 tablespoon of oil over medium-high heat.
– Add the chopped onions and sauté until golden brown.
– Add the meat pieces and brown on all sides.
3. Add Spices:
– Add the turmeric, black pepper, and salt. Stir to coat the meat and onions with the spices.
4. Combine Ingredients:
– Add the sautéed herbs to the pot with the meat.
– Pour in the water and bring to a boil.
5. Add Dried Limes:
– If using dried limes, pierce them with a fork and add to the pot. If using dried lime powder, add it now.
– Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, until the meat is tender and the flavors have melded together.
6. Add Kidney Beans:
– Stir in the drained kidney beans and continue to cook for an additional 20-30 minutes.
7. Adjust Seasoning:
– Taste and adjust seasoning with more salt or pepper if needed.
8. Serve:
– Serve the Ghormeh Sabzi hot with steamed basmati rice and lemon wedges on the side.
