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    You are in: Home / Recipes / Khoresht-E Ghormeh Sabzi - Herb & Lamb Stew Recipe
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    Khoresht-E Ghormeh Sabzi - Herb & Lamb Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    15 mins

    1 hrs 40 mins

    becy's Note:

    This is a Persian recipe, lamb stewed in various delicious greens with the tang of preserved lemon. Delicious when served with saffron butter rice. This recipe has been adapted from one I found in The Modern Magazine for Persian Weddings.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash fresh herbs.
    2. 2
      Chop finely and remove stalks/roots.
    3. 3
      Fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes).
    4. 4
      Remove from heat and set aside.
    5. 5
      Fry chopped onion in pan until soft.
    6. 6
      Add meat and brown.
    7. 7
      Stir in the herbs.
    8. 8
      Add the beans and enough water to cover.
    9. 9
      Put lid on pan and simmer gently for forty five minutes.
    10. 10
      Slice the preserved lemon into quarters and add to stew.
    11. 11
      Simmer gently for forty five minutes.
    12. 12
      Add lemon juice, salt and pepper to taste.

    Ratings & Reviews:

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    Nutritional Facts for Khoresht-E Ghormeh Sabzi - Herb & Lamb Stew

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 431.9
     
    Calories from Fat 184
    42%
    Total Fat 20.4 g
    31%
    Saturated Fat 7.3 g
    36%
    Cholesterol 88.1 mg
    29%
    Sodium 70.7 mg
    2%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 8.4 g
    33%
    Sugars 2.1 g
    8%
    Protein 33.0 g
    66%

    The following items or measurements are not included:

    fenugreek leaves

    coriander

    spring onions

    dill

    chives

    preserved lemons

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