Qormeh Sabzi (Stewed Lamb)
- 5 tb Oil
- 1 1/2 lb Lamb; finely diced
- 1 Onion; chopped
- 1/2 ts Salt
- Fresh ground black pepper
- 1/2 ts Turmeric
- 1/3 c Lemon juice
- 1/2 c Water
- 10 Scallion; thinly sliced
- 1 tb Celery leaves; finely
- -chopped
- 1/2 lb Spinach; chopped
- 3 tb Parsley; chopped
- 2/3 c Garbanzo beans; drained
Heat 2 tablespoons oil in a heavy casserole and saute the lamb until well
browned on all sides. Add the onion and saute until soft. Add salt,
pepper, turmeric, lemon juice and water and bring to a boil. Lower the
heat, cover and simmer very slowly 15 minutes. Heat the remaining oil in a
skillet and saute the scallions, celery seaves, spinach and parsley for 2
minutes, stirring constantly. Add these vegetables and the chick peas to
the meat and combine thoroughly. Bring to a boil and lower the heat. Cover
and simmer vey slowly another 20 minutes.
Posted to recipelu-digest by Nesb2 on Mar 9, 1998
browned on all sides. Add the onion and saute until soft. Add salt,
pepper, turmeric, lemon juice and water and bring to a boil. Lower the
heat, cover and simmer very slowly 15 minutes. Heat the remaining oil in a
skillet and saute the scallions, celery seaves, spinach and parsley for 2
minutes, stirring constantly. Add these vegetables and the chick peas to
the meat and combine thoroughly. Bring to a boil and lower the heat. Cover
and simmer vey slowly another 20 minutes.
Posted to recipelu-digest by Nesb2
