Dinner · 120 min · middle-eastern

Ghormeh Sabzi

Lamb shoulder does the heavy lifting here, with fresh herbs rounding it out. A Middle Eastern dinner that takes 120 minutes, start to finish. The macros do the talking: 36g protein, 16g carbs, and 36g fat in every 540-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 2.5 lb Lamb shoulder
• 4 bunches Fresh herbs
• 1/4 cup Dried fenugreek
• 1.5 cups Red kidney beans
• 4 Dried limes
• 1 Onion
• 1 tsp Turmeric

Steps

1. Chop the parsley, cilantro, and spinach fine, then fry in oil 15 minutes until dark, fragrant, and reduced to a fraction — this long fry is the soul of ghormeh sabzi.
2. Brown the lamb in batches; set aside.
3. Soften the onion and turmeric, return the lamb and fried herbs with water to cover.
4. Pierce the dried limes and add them with the soaked kidney beans; the limes perfume the stew with their smoky sourness.
5. Simmer low 90 minutes until the lamb falls apart and the stew turns dark green and glossy with oil beading on top.
6. Fish out the lime husks before serving — they have given everything.
7. Serve over basmati rice; Iranians call this the king of stews, and the dark, herbaceous depth earns the crown.

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