Iranian Lamb Stew
Ghormeh Sabzi with Fluffy Rice and Yoghurt
This evening we bring you the spice of the month Ghormeh Sabzi! This herb mixture gives its name to the dish in which it is used, often said to be the national dish of Iran! Its history dates back over 2000 years! Ghormeh Sabzi translates to 'stewed herbs' and the herb blend contains feugreek leaves which give it its interesting and distinct flavour. With its delicious taste and texture this stew has definitely stood the test of time!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
2
Garlic Clove
1
Red Kidney Beans
150
Basmati Rice
250
Lamb Mince
¾
Ground Turmeric
1.5
Sabzi Ghormeg
1
Chicken Stock Pot
1
Baby Spinach
1
Lime
1
Greek Style Yoghurt
(Contains Milk)
Not included in your delivery
300
Water for the Rice
150
Water for the Lamb
Nutritional information
Utensils
Instructions
Cut the onion in half, peel and thinly slice into half moons. Peel and grate the garlic. Drain and rinse the kidney beans.
Meanwhile, bring a a large saucepan of water (amount specified in the ingredient list) to the boil, add the rice and a pinch of salt and reduce the heat to medium-low. Cover and leave to simmer for 10 mins. Remove from the heat and leave to rest for another 10 mins. TIP: Don't peek under the lid until the 20 mins are up!
While your rice is cooking, heat a good glug of oil in another large saucepan on medium-high heat. Add the lamb mince. Cook for 8 mins until nicely browned. Once browned, add your onion. Cook until soft, 5 – 6 mins. Add the garlic, turmeric and sabzi ghormeh sabzi. Cook for 2 mins.
Add the kidney beans and chicken stock pot to the lamb along with the water (amount specified in the ingredient list). Bring to a gentle simmer, stirring to dissolve the stock pot. Simmer for 10 mins or until all excess liquid has evaporated.
Once cooked, fold the baby spinach into your lamb mixture, then squeeze in a dash of lime juice. Taste and add salt, black pepper and more lime juice if necessary. Simmer with a lid on for 2 more mins.
Fluff up your rice with a fork and spoon into bowls. Serve your ghormeh sabzi on top with a dollop of Greek yoghurt.
