Ingredients with Measurements:
- 1 lb. lamb, cut into small pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp. tomato paste
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup water
- 1 can kidney beans, drained and rinsed
- 1/2 cup dried fenugreek leaves
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 2 tbsp. vegetable oil
- 2 tbsp. butter
- 1 lemon, juiced
Special Equipment Needed:
- Large pot with lid
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the lamb and cook until browned on all sides.
3. Add the onion and garlic and sauté until softened.
4. Add the tomato paste, turmeric, cumin, salt, and black pepper. Stir to combine.
5. Add the water and bring to a boil.
6. Reduce heat to low and simmer for 30 minutes.
7. Add the kidney beans, fenugreek leaves, parsley, cilantro, and butter. Stir to combine.
8. Cover the pot and simmer for another 30 minutes.
9. Remove from heat and stir in the lemon juice.
10. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 17g
Protein: 23g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Dried fenugreek leaves can be substituted with fresh fenugreek leaves or spinach.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use different herbs such as mint or dill for a different flavor.
Tips and Tricks:
- Browning the lamb before adding the other ingredients adds flavor to the dish.
- Adding lemon juice at the end brightens the flavors of the dish.
Storage Instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a deep bowl with rice or bread on the side.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Pair with a crisp salad or roasted vegetables.
Suggested Side Dishes:
Rice or bread.
Troubleshooting Advice:
- If the dish is too thick, add more water.
- If the dish is too thin, simmer uncovered until it thickens.
Food Safety Advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Chegdermeh is a traditional Persian dish that is typically made with lamb or beef and kidney beans.
Flavor Profiles:
Savory, earthy, and slightly tangy.
Serving Suggestions:
Serve hot with rice or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian