Khoreshe gormeh sabzi

Khoreshe gormeh sabzi

Green vegetable and meat sauce

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g boneless lamb or beef stewing meat
185g ghee
or 185ml oil
1 large onion, finely chopped
1 teaspoon ground turmeric
60ml lemon juice
salt and freshly ground black pepper, to season
270g potatoes, diced
60g spring onion tops, chopped
95g spinach, chopped
1 small handful flat-leaf parsley, chopped
3 tablespoons coriander leaves, chopped, (optional)
3 tablespoons garlic chives, chopped, (optional)

Method

  1. Trim the meat and cut into 2 cm cubes.
  2. Heat half the ghee or oil in a heavy-based saucepan and gently fry the onion until translucent. Add the turmeric and fry for 2 minutes longer.
  3. Increase the heat, add the meat and stir over high heat until the meat changes colour and begins to brown. Reduce the heat.
  4. Add 375 ml water and the lemon juice. Season with salt and pepper and stir to dissolve any browned sediment. Cover and simmer gently for 1–1½ hours, or until just tender. The time depends on the type of meat used.
  5. Heat the remaining ghee or oil in a large frying pan and fry the potatoes over high heat until lightly browned. Add to the meat mixture, leaving the fat in the pan. Cover and simmer for 10 minutes.
  6. Add the greens and herbs to the frying pan and fry over medium heat until wilted. Add to the meat mixture, then cover and simmer for a further 15–20 minutes, or until the meat and potatoes are tender.
  7. Adjust the seasoning and serve.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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