Ghormeh Sabzi Beg Wot
Ghormeh Sabzi Beg Wot

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ghormeh sabzi beg wot. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Ghormeh Sabzi Beg Wot is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Ghormeh Sabzi Beg Wot is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have ghormeh sabzi beg wot using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Ghormeh Sabzi Beg Wot:
  1. Take olive oil
  2. Get 1 large red onion, chopped
  3. Take 250 g (1/2 lb) lamb shoulder fillet, cut into chunks
  4. Prepare lamb bones
  5. Take 1/2 tsp black pepper ground
  6. Get 1 tbsp berbere spice
  7. Take 1/2 tsp salt
  8. Prepare 50 g (2 oz) fresh parsley, chopped
  9. Get 50 g (2 oz) fresh coriander, chopped
  10. Get 3 tbsps dried fenugreek leaves
  11. Prepare 1 tsp saffron soaked in 3 tbsps hot water
  12. Get 3 dried limes, whole, pierced several times
  13. Get 400 g (15 oz) cooked kidney beans
  14. Take 1 tbsp barberries
  15. Get 1 tsp rose petals
  16. Get 1 tsp pine nuts
  17. Prepare 1/2 tsp dried lime powder or dried lemon zest
Steps to make Ghormeh Sabzi Beg Wot:
  1. In a large pot add the chopped onions and cook until most of the moisture has gone. Add 1 tbsp of oil and sauté until golden brown.
  2. Season the lamb and bones with black pepper and the berbere seasoning, add to the pot and cook until the meat has taken on some colour. Add the salt and 300 mls (3 cups) of water, bring to the boil and cook for 30 minutes.
  3. Meanwhile, heat 2 tbsp of oil in a nonstick skillet. Add the parsley and coriander and sauté gently for 10 - 15 minutes, stirring often then add the sautéed herbs and the dried fenugreek to the meat.
  4. Pierce the dried limes and add to the stew along with the kidney beans, barberries, rose petals and pine nuts and simmer until the meat is tender, around 30 – 45 minutes. Add more water if required but sauce should be thick.
  5. Adjust the seasoning and add a little grated dried lime. Serve with rice or flatbreads.

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