Ghormeh Sabzi Beg Wot

Name: Ghormeh Sabzi Beg Wot
Total time: 4500 s
Yield: 4 servings
Cuisine: British
Ingredients: olive oil; 1 large red onion, chopped; 250 g (1/2 lb) lamb shoulder fillet, cut into chunks; lamb bones; 1/2 tsp black pepper ground; 1 tbsp berbere spice; 1/2 tsp salt; 50 g (2 oz) fresh parsley, chopped; 50 g (2 oz) fresh coriander, chopped; 3 tbsps dried fenugreek leaves; 1 tsp saffron soaked in 3 tbsps hot water; 3 dried limes, whole, pierced several times; 400 g (15 oz) cooked kidney beans; 1 tbsp barberries; 1 tsp rose petals; 1 tsp pine nuts; 1/2 tsp dried lime powder or dried lemon zest

Laura @FeelBetter

Milton Keynes, England

Ghormeh is derived from Turkic kavurmak and means braised whilst sabzi is the Persian word for herbs. I’ve combined this traditional Persian stew with the flavours of Ethiopian lamb stew, Beg Wot.

Into the earthy mix of herbs, lamb and kidney beans I’ve added spicy, sweet and citrusy berbere to give a punchy kick to the stew and thrown in some barberries, rose petals and pine nuts for good measure.

Persian limes (loomi) infuse the sauce with more complex citrus notes. Dried white limes are made from ripe, green limes which have been blanched in salt water then left to dry in the sun until their skins turns hard and they develop delicate, fermented notes. If left to dry for longer they become black and have a more intense and musky flavour.

Serve with injera (fermented flatbread made from teff) or chelow (Persian rice)

#MyCookbook #ChristmasGift

Ghormeh is derived from Turkic kavurmak and means braised whilst sabzi is the Persian word for herbs. I’ve combined this traditional Persian stew with the flavours of Ethiopian lamb stew, Beg Wot.

Serve with injera (fermented flatbread made from teff) or chelow (Persian rice)

#MyCookbook #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Ghormeh is derived from Turkic kavurmak and means braised whilst sabzi is the Persian word for herbs. I’ve combined this traditional Persian stew with the flavours of Ethiopian lamb stew, Beg Wot.

Serve with injera (fermented flatbread made from teff) or chelow (Persian rice)

#MyCookbook #ChristmasGift

Ghormeh is derived from Turkic kavurmak and means braised whilst sabzi is the Persian word for herbs. I’ve combined this traditional Persian stew with the flavours of Ethiopian lamb stew, Beg Wot.

Serve with injera (fermented flatbread made from teff) or chelow (Persian rice)

#MyCookbook #ChristmasGift

Saved

Ingredients

1hr 15 minutes

4 servings

olive oil
1large red onion, chopped
250 g (1/2 lb)lamb shoulder fillet, cut into chunks
lamb bones
1/2 tspblack pepper ground
1 tbspberbere spice
1/2 tspsalt
50 g (2 oz)fresh parsley, chopped
50 g (2 oz)fresh coriander, chopped
3 tbspsdried fenugreek leaves
1 tspsaffron soaked in 3 tbsps hot water
3dried limes, whole, pierced several times
400 g (15 oz)cooked kidney beans
1 tbspbarberries
1 tsprose petals
1 tsppine nuts
1/2 tspdried lime powder or dried lemon zest

Saved

Steps

1hr 15 minutes

1

In a large pot add the chopped onions and cook until most of the moisture has gone. Add 1 tbsp of oil and sauté until golden brown.
2

Season the lamb and bones with black pepper and the berbere seasoning, add to the pot and cook until the meat has taken on some colour. Add the salt and 300 mls (3 cups) of water, bring to the boil and cook for 30 minutes.
3

Meanwhile, heat 2 tbsp of oil in a nonstick skillet. Add the parsley and coriander and sauté gently for 10 - 15 minutes, stirring often then add the sautéed herbs and the dried fenugreek to the meat.
4

Pierce the dried limes and add to the stew along with the kidney beans, barberries, rose petals and pine nuts and simmer until the meat is tender, around 30 – 45 minutes. Add more water if required but sauce should be thick.
5

Adjust the seasoning and add a little grated dried lime. Serve with rice or flatbreads.