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Ghormeh Sabzi – Persian Lamb Stew with Herbs
I GOT IT FROM MY MAMAN31Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 175 grams parsley
- 175 grams chives
- 100 grams fenugreek (or 25g to 50g/ 0.9oz to 1.8oz dried fenugreek, 3.5oz)
- 450 grams herbs (frozen Ghormeh Sabzi, 1 lbs)
- 1 can herbs (Fried Ghormeh Sabzi, 450g / 1 lbs)
- 750 grams lamb leg (or shoulder, 1.7lbs)
- 120 grams red kidney beans (Canned or dried, 0.5 lbs)
- 4 dried limes
- 2 onion
- 3 cloves garlic
- 1 tsp. turmeric
- 1/2 tsp. black pepper
- salt (to taste)
- 1 fresh lemon (optional)
- 4 Tbsp. vegetable oil
- 750 grams lamb leg (or shoulder)
- 1/2 beef bone marrow (piece of, optional)
- 175 grams fresh parsley
- 175 grams fresh chives
- 100 grams fenugreek (fresh, OR 25g to 50g/ 0.9oz to 1.8oz dried fenugreek)
- herbs (OR frozen Ghormeh Sabzi, 450g / 1lbs)
- 1 can herbs (fried Ghormeh Sabzi, 450g / 1lbs)
- 120 grams red kidney beans (dried or canned)
- 4 dried limes
- 2 onions
- 3 garlic cloves
- 4 Tbsp. vegetable oil
- 1 fresh lemon (optional)
- 1 tsp. turmeric
- 1/2 tsp. black pepper
- salt (to taste)
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