Persian Stew - Gormeh Sabzi

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 lb lean lamb, cut into bite-size pieces
• 3 whole dried limes
• 3 garlic cloves, peeled
• 4 cups water
• 1 bunch cilantro, stems removed
• 1 bunch italian parsley, stems removed
• 1 bunch mint, stems removed
• 1 bunch spinach, stems removed
• 1 bunch mustard greens, stems removed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1/4 teaspoon ground cinnamon
• 1 pinch nutmeg
• salt and pepper

Recipe

• 1 simmer lamb, whole dried limes, garlic and water in a stew pot until meat is tender, about 1 hour. skim scum from pot.
• 2 meanwhile, wash all greens very, very well and drain in a colander.
• 3 after lamb is tender, strain stock and skim off any fat. put meat and dried limes aside in a bowl for the moment.
• 4 bring the stock to a boil in the stew pot. add greens and simmer until well wilted. cool and puree greens in food processor. leave it with some texture, not a smooth puree. i use the "pulse" feature.
• 5 return greens to pot and add lamb, limes, kidney beans, cinnamon and nutmeg. bring to a boil. simmer to allow flavors to blend and sauce to thicken, about 10-15 minutes. season to taste with salt and pepper.
• 6 remove limes to serve.
• 7 serve with steamed basmati rice. some people like to put a dollop of plain yogurt on the stew to serve.