Ghormeh Sabzi Beg Wot
Ghormeh Sabzi Beg Wot

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, ghormeh sabzi beg wot. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Ghormeh Sabzi Beg Wot is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Ghormeh Sabzi Beg Wot is something which I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Ghormeh Sabzi Beg Wot:
  1. Make ready olive oil
  2. Make ready 1 large red onion, chopped
  3. Prepare 250 g (1/2 lb) lamb shoulder fillet, cut into chunks
  4. Take lamb bones
  5. Take 1/2 tsp black pepper ground
  6. Make ready 1 tbsp berbere spice
  7. Make ready 1/2 tsp salt
  8. Prepare 50 g (2 oz) fresh parsley, chopped
  9. Take 50 g (2 oz) fresh coriander, chopped
  10. Make ready 3 tbsps dried fenugreek leaves
  11. Make ready 1 tsp saffron soaked in 3 tbsps hot water
  12. Make ready 3 dried limes, whole, pierced several times
  13. Make ready 400 g (15 oz) cooked kidney beans
  14. Get 1 tbsp barberries
  15. Take 1 tsp rose petals
  16. Make ready 1 tsp pine nuts
  17. Take 1/2 tsp dried lime powder or dried lemon zest
Instructions 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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