- Onion: 1 (medium)
- Lamb: 1 pound (cut into one-inch cubes)
- Red kidney beans: 1 cup (canned)
- Ghormeh sabzi: 1 packet if frozen or dry. If using fresh: 4 bunches of parsley, 3 bunches of cilantro, 2 bunches of chives, and 1 bunch of fenugreek or 1 tablespoon of dry methi
- Dried Lemons: 2 ( or 4 tbsp of lemon juice)
- Turmeric powder: 1 tsp
- Salt: 1 tsp, or to taste
- Pepper: 1/2 tsp, or to taste
- Oil: for sautéing (canola, olive or avocado, as you prefer)
- Prepare sabzi mixture: if using dry sabzi mixture, soak sabzi in water for ten minutes, remove and then squeeze excess water out of sabzi by hand. If preparing fresh sabzi, finely chop all the vegetables. Sauté sabzi mixture and set aside.
- Cut onion into small pieces and sauté until they turn pink.
- Add lamb and stir for three to five minutes until lamb changes color, then add turmeric powder, salt and black pepper. Cook for an additional five to ten minutes.
- Add sautéed sabzi into the lamb and add four to five cups of water (depending on how thick you want the stew). If cooking in a regular pan, cover the lid and cook on medium heat for one hour. is can also be made in a pressure cooker for thirty minutes.
- Make a few slits in the dry lemons and add to the stew. When meat is tender and stew is desired consistency, add kidney beans and cook for ten minutes.
Enjoy with rice.
For vegetarians: cook with mushrooms instead of lamb
Dry or frozen sabzi can be found in Iranian grocery store
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