Ingredients with Measurements:
- 1 lb. lamb shoulder, cut into small cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup dried kidney beans, soaked overnight
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 cup chopped scallions
- 1 tsp. turmeric
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. cinnamon
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. dried fenugreek leaves
- 2 tbsp. vegetable oil
- 4 cups water
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and garlic and cook until the onion is translucent, about 3-5 minutes.
4. Add the soaked kidney beans, chopped parsley, cilantro, scallions, turmeric, salt, black pepper, cinnamon, cumin, coriander, and dried fenugreek leaves to the pot.
5. Pour in the water and stir everything together.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Let the lamb ghormeh simmer for 2-3 hours, stirring occasionally, until the lamb is tender and the beans are cooked through.
8. Taste and adjust the seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 25g
Protein: 28g
Fiber: 8g
Sodium: 500mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Dried kidney beans can be substituted with canned kidney beans
- Fresh parsley, cilantro, and scallions can be substituted with dried herbs
Variations:
- Add diced potatoes or carrots for extra vegetables
- Use lamb shank instead of lamb shoulder for a richer flavor
- Add a dollop of plain yogurt on top before serving
Tips and tricks:
- Soak the kidney beans overnight to reduce cooking time
- Brown the lamb cubes before adding the onion and garlic for extra flavor
- Stir occasionally to prevent the beans from sticking to the bottom of the pot
Storage instructions:
Store leftover lamb ghormeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve lamb ghormeh in individual bowls, garnished with fresh herbs.
Garnishes:
Fresh parsley, cilantro, and scallions
Pairings:
- Basmati rice
- Naan bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled eggplant
- Cucumber and tomato salad
Troubleshooting advice:
- If the lamb ghormeh is too thick, add more water to thin it out.
- If the lamb is tough, let it simmer for longer until it becomes tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lamb ghormeh is a traditional Persian stew that has been enjoyed for centuries. It is typically made with lamb or beef, kidney beans, and a variety of herbs and spices.
Flavor profiles:
Lamb ghormeh is a savory and aromatic stew with a rich and complex flavor. The lamb is tender and flavorful, while the kidney beans add a creamy texture. The herbs and spices add layers of flavor, with notes of cinnamon, cumin, and coriander.
Serving suggestions:
Serve lamb ghormeh with basmati rice and naan bread for a complete meal.
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Region: Iranian