Dinner for 5

Ghormeh Sabzi

Name: Ghormeh Sabzi
Total time: 65 min
Yield: 5 servings
Cuisine: Middle Eastern
Ingredients: 300 g dried pinto beans; 3 lamb bones; 2 onions; 150 g fresh coriander; 150 g fresh parsley; 150 g fresh chives; 50 g fresh fenugreek leaves; 250 g sunflower oil; 1 tsp turmeric; 1/2 tsp black pepper; 150 g lamb meat; 2 bite-sized pieces of lamb fat; 6 dried persian limes; 1 1/2 tsp salt (optional)

This Persian herb stew combines lamb, beans, dried limes, and greens in a pressure cooker for a savory meal.

$8.58per serving $$$$

65 minstart to table

5servings

Middle Eastern Dairy-free Gluten-free High-protein Family Lunches Dinners Instant Pot Cold-weather comfort Winter

Ingredients

300 g dried pinto beans
3 lamb bones
2 onions
150 g fresh coriander
150 g fresh parsley
150 g fresh chives
50 g fresh fenugreek leaves
250 g sunflower oil
1 tsp turmeric
1/2 tsp black pepper
150 g lamb meat
2 bite-sized pieces of lamb fat
6 dried persian limes
1 1/2 tsp salt (optional)

Steps

Soak the dried beans in water for 20 minutes, then drain them.
Heat the sunflower oil in a pressure cooker over medium heat and cook the onions until softened.
Add the lamb, lamb bones, lamb fat, turmeric, pepper, and salt, then brown for 5 minutes.
Stir in the coriander, parsley, chives, fenugreek, beans, dried limes, and enough water to cover.
Lock the cooker and cook at high pressure for 15 minutes, then release the pressure carefully.
Simmer uncovered for 5 minutes, checking that the lamb is tender and reaches 145 F.

Main ingredient on sale this week? See what to make with lamb on sale.