Ghormeh Sabzi

Shopping list

• 600 g lamb shoulder or leg — cut into 3cm cubes

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• 3 tbsp vegetable oil

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• 1 piece onion — finely chopped

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• 100 g fresh parsley — finely chopped

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• 60 g fresh coriander — finely chopped

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• 40 g fresh fenugreek leaves (or 2 tbsp dried) — finely chopped

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• 6 piece spring onions — finely chopped

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• 3 piece dried Persian limes (limoo omani) — pierced with a fork

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• 200 g cooked kidney beans — drained if tinned

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• 1 tsp turmeric

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• 600 ml water

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Heat 2 tablespoons of oil in a large, heavy-based pot over medium-high heat. Season the lamb cubes with salt and pepper, then brown in batches for 5– 6 minutes until deeply caramelised on all sides. Remove and set aside.

2. 2

   In the same pot, add the remaining tablespoon of oil and sauté the onion for 5 minutes until soft and translucent.

3. 3

   Stir in the turmeric and cook for 30 seconds until fragrant.

4. 4

   Return the lamb to the pot along with any resting juices. Pour in the water, bring to a simmer, then cover and cook over low heat for 1 hour, stirring occasionally.

5. 5

   Meanwhile, heat a separate dry frying pan over medium heat. Add the chopped parsley, coriander, fenugreek, and spring onions. Fry, stirring constantly, for 8– 10 minutes until the herbs darken and release a nutty aroma. This step is essential for flavour depth.

6. 6

   After the lamb has cooked for 1 hour, stir in the fried herbs, kidney beans, and pierced dried limes. Cover and simmer gently for another 45 minutes, until the lamb is meltingly tender and the sauce has thickened.

7. 7

   Taste and adjust seasoning with more salt if needed. The dried limes will impart a tart, slightly bitter edge that balances the richness.

8. 8

   Serve hot over steamed basmati rice, with the dried limes left whole in the stew for guests to squeeze if they wish.