Qormeh sabzi (stewed lamb)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Oil |
| 1½ | pounds | Lamb; finely diced |
| 1 | Onion; chopped | |
| ½ | teaspoon | Salt |
| Fresh ground black pepper | ||
| ½ | teaspoon | Turmeric |
| ⅓ | cup | Lemon juice |
| ½ | cup | Water |
| 10 | Scallion; thinly sliced | |
| 1 | tablespoon | Celery leaves; finely chopped |
| ½ | pounds | Spinach; chopped |
| 3 | tablespoons | Parsley; chopped |
| ⅔ | cup | Garbanzo beans; drained |
Directions
Heat 2 tablespoons oil in a heavy casserole and saute the lamb until well browned on all sides. Add the onion and saute until soft. Add salt, pepper, turmeric, lemon juice and water and bring to a boil. Lower the heat, cover and simmer very slowly 15 minutes. Heat the remaining oil in a skillet and saute the scallions, celery seaves, spinach and parsley for 2 minutes, stirring constantly. Add these vegetables and the chick peas to the meat and combine thoroughly. Bring to a boil and lower the heat. Cover and simmer vey slowly another 20 minutes.
Posted to recipelu-digest by Nesb2<Nesb2@...> on Mar 9, 1998