Ingredients with Measurements:
- 1 pound lamb stew meat, cut into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried fava beans, soaked overnight
- 2 cups water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/4 cup lemon juice
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot, heat some oil over medium-high heat. Add the lamb and brown on all sides.
2. Add the onion and garlic to the pot and cook until the onion is translucent.
3. Add the turmeric, cumin, cinnamon, salt, and black pepper to the pot and stir to combine.
4. Drain the soaked fava beans and add them to the pot along with 2 cups of water.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Let the stew simmer for 1 hour, stirring occasionally.
6. After 1 hour, add the chopped parsley, cilantro, and lemon juice to the pot and stir to combine.
7. Let the stew simmer for another 30 minutes, or until the fava beans are tender and the lamb is cooked through.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 22g
Protein: 30g
Substitutions for ingredients:
- You can use beef stew meat instead of lamb.
- If you can't find dried fava beans, you can use canned fava beans instead.
Variations:
- You can add chopped tomatoes to the pot for a slightly different flavor.
- You can add some chopped dried apricots or raisins for a touch of sweetness.
Tips and Tricks:
- Soaking the fava beans overnight will help them cook faster and more evenly.
- If the stew is too thick, you can add more water to thin it out.
- You can garnish the stew with some chopped fresh mint for a pop of color and flavor.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot on the stove over low heat until heated through.
Presentation Ideas:
Serve the stew in individual bowls with some crusty bread on the side.
Garnishes:
Garnish with chopped fresh mint.
Pairings:
Serve with a side of rice or couscous.
Suggested Side Dishes:
- Rice
- Couscous
- Naan bread
Troubleshooting Advice:
- If the stew is too thin, you can let it simmer for a bit longer to thicken it up.
- If the fava beans are still too hard after 1 hour of simmering, you can let the stew simmer for longer until they are tender.
Food Safety Advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food History:
Ghormeh is a traditional Persian stew that is typically made with lamb or beef, herbs, and beans.
Flavor Profiles:
This stew has a savory and slightly sweet flavor from the lamb and fava beans, with a hint of spice from the turmeric, cumin, and cinnamon.
Serving Suggestions:
Serve this stew with some crusty bread and a side of rice or couscous for a hearty and satisfying meal.
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Region: Iranian