Persian Lamb And Chickpea Stew (qormeh Sabzi)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 1/2 lbs lamb shoulder, finely diced
• 1 large onion, chopped
• 1/2 teaspoon salt
• fresh ground black pepper
• 1/2 teaspoon turmeric
• 1/3 cup lemon juice
• 1/2 cup water
• 10 green onions, chopped thin
• 3 tablespoons finely chopped celery leaves
• 1/2 lb fresh spinach, chopped
• 3 tablespoons chopped fresh parsley
• 2/3 cup cooked garbanzo beans or 2/3 cup cooked red kidney beans, drained

Recipe

• 1 heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
• 2 add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
• 3 lower heat and cover, simmering for 15 minutes.
• 4 heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
• 5 add these vegetables and the chickpeas to the meat and mix together thoroughly.
• 6 bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
• 7 serve with steamed basmati rice.