Qormeh sabzi (stewed lamb)

Yield: 4 Servings

Measure Ingredient
5 tablespoons Oil
1½ pounds Lamb; finely diced
1 \N Onion; chopped
½ teaspoon Salt
\N \N Fresh ground black pepper
½ teaspoon Turmeric
⅓ cup Lemon juice
½ cup Water
10 \N Scallion; thinly sliced
1 tablespoon Celery leaves; finely chopped
½ pounds Spinach; chopped
3 tablespoons Parsley; chopped
⅔ cup Garbanzo beans; drained

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

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