Iran · Lamb · No. 433
Persian-Style Ghormeh Sabzi Herb & Lamb Stew
A single portion of Persian cooking, ready in 30 minutes with 10 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Heat the oil in a pan over high heat, add the lamb and turmeric and sear for 2–3 minutes until browned but still pink inside. Tip onto a plate.
- 2
Fry the onion until soft, then add the herbs and spinach and fry for 3–4 minutes until darkened and fragrant.
- 3
Add the stock, lemon juice and kidney beans and simmer for 10 minutes until thickened.
- 4
Return the lamb and its juices for 2 minutes. Season to taste and serve with rice.
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