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Title: Ghormeh Sabzi (Stewed Meat With Black-Eye Beans)
Categories: Lamb, Middle-east
Yield: 4 Servings
1 lb Stewing meat (450 g); lamb
-or beef
1 lg Onion
4 cl Garlic
15 oz Can tomatoes -OR-
1 lb Fresh tomatoes (450 g)
15 oz Can black-eye beans; rinsed
1 c Water (300 ml)
Stock cube
1 bn Dill
lg Handful spinach
1 bn Parsley; to taste
1 bn Coriander
1 bn Fenugreek
1 bn Scallions or chives
2 Limes; up to 4m to taste,
- crushed and seeded
1 ts Turmeric
Salt and pepper; to taste
1 tb Olive oil
My mother-in-law showed me how to cook this nearly 30 years ago and
I've never written it down before. My children always loved it. It's
easy to cook and you can get the herbs fresh from local Asian
supermarkets or the dried version--we grow our own. You could have
this every day or for special occasions. I cook it for guests. It's a
traditional food and in different regions they add different
ingredients.
Fry the meat to seal it in a large frying pan or wok. Remove.
Fry the onion to soften and add the turmeric, pepper, and salt. Add
the garlic at the last minute and fry until soft.
Transfer the meat and onion/garlic mixture to a large pot and mix in
the chopped herbs.
Add the tomatoes and a can of black-eye beans and stir.
Add the stock and simmer for 1 to 1-1/2 hours, until the meat is
tender.
Serve with rice, yogurt with mint, and chopped cucumber, salad, and
pita bread.
Recipe by Susan Aramfar, Whitehall
Recipe FROM: <
https://archive.org/details/community-cookbook>
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