Ghormeh Sabzi Beg Wot
Ghormeh Sabzi Beg Wot

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

Ghormeh Sabzi Beg Wot is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Ghormeh Sabzi Beg Wot is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook ghormeh sabzi beg wot using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Ghormeh Sabzi Beg Wot:
  1. Get olive oil
  2. Make ready 1 large red onion, chopped
  3. Make ready 250 g (1/2 lb) lamb shoulder fillet, cut into chunks
  4. Prepare lamb bones
  5. Prepare 1/2 tsp black pepper ground
  6. Take 1 tbsp berbere spice
  7. Prepare 1/2 tsp salt
  8. Get 50 g (2 oz) fresh parsley, chopped
  9. Make ready 50 g (2 oz) fresh coriander, chopped
  10. Prepare 3 tbsps dried fenugreek leaves
  11. Make ready 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. Prepare 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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