Ghormeh Sabzi Beg Wot
Ghormeh Sabzi Beg Wot

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, ghormeh sabzi beg wot. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ghormeh Sabzi Beg Wot is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Ghormeh Sabzi Beg Wot is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have 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. Prepare olive oil
  2. Make ready large red onion, chopped
  3. Take lamb shoulder fillet, cut into chunks
  4. Make ready lamb bones
  5. Take black pepper ground
  6. Prepare berbere spice
  7. Prepare salt
  8. Prepare fresh parsley, chopped
  9. Take fresh coriander, chopped
  10. Make ready dried fenugreek leaves
  11. Get saffron soaked in 3 tbsps hot water
  12. Take dried limes, whole, pierced several times
  13. Prepare cooked kidney beans
  14. Take barberries
  15. Get rose petals
  16. Get pine nuts
  17. Take 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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