Today I made this absolutely delicious Persian Lamb Stew...mmmmm simply incredible!
Here is the recipe and the changes I made to it because I lacked some of the ingredients (I know that this is not the authentic version but it's really good), make it as is but I can tell you that my version was amazing to say the least!!!
Persian Lamb and Chickpea Stew (Qormeh Sabzi)
- 3 tbsp vegetable oil (I used olive oil)
- 1 1/2 lbs lamb shoulder, finely chopped (I bought the lamb stew meat from Publix it was about $4 for a lbs and worked great, I only used the 1lbs and it was plenty!)
- 1 large onion, chopped
- 1/2 tsp salt
- fresh ground black pepper
- 1/2 tsp turmeric (I couldn't find this so I used 1/2 tsp ground dry mustard and a pinch of saffron threads, I soaked the saffron in the called for 1/2 cup of warm water. don't worry if you don't have saffron or turmeric you can use dry ground mustard alone as well)
- 1/3 cup lemon juice (I used bottled but I think that fresh would taste a lot better)
- 1/2 cup of warm water (I added the pinch of saffron threads to this so it became a nice yellow color)
- 10 green onions, chopped thin
- 3 tbsp finely chopped celery leaves (this gave a really nice flavor!)
- 1/2 lbs fresh spinach chopped (I only had half a bag of baby spinach that I used)
- 3 tbsp chopped fresh parsley
- 2/3 cup cooked garbanzo beans (I used 1 can of bush's chickpeas or garbanzo beans un-drained
- Heat 1 tbsp of oil in a large pan (I had to use more than that because I have stainless steel pans). And saute the lamb until well browned on all sides.
- Add the chopped onion, cooking until soft, then add salt, pepper to taste, turmeric (or dry ground mustard), lemon juice and water (mine had the added saffron in it) to a boil.
- Lower heat and cover, simmering for 15min.
- Heat 2 tbsp (again a little more if you have stainless steel pans) oil in a skillet and saute green onions, celery leaves, spinach and parsley for about two minutes.
- Add these vegetables and the chickpeas (I added the whole un-drained can to the stew) to the meat and mix thoroughly.
- Bring to a boil. then lower heat and simmer another 20min (I simmered it longer like another 10min cause I had bigger pieces of Lamb) or until meat is tender, adding water as necessary to keep up with consistency (I didn't need to add water because I had added the un-drained beans)
- Serve over steamed basmati rice (I had made my own saffron rice by soaking another good pinch of saffron in the warm rice water before cooking the rice)