Ghormeh Sabzi Beg Wot
Ghormeh Sabzi Beg Wot

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ghormeh sabzi beg wot. 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 current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Ghormeh Sabzi Beg Wot is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Take olive oil
  2. Get 1 large red onion, chopped
  3. Make ready 250 g (1/2 lb) lamb shoulder fillet, cut into chunks
  4. Take lamb bones
  5. Get 1/2 tsp black pepper ground
  6. Make ready 1 tbsp berbere spice
  7. Make ready 1/2 tsp salt
  8. Get 50 g (2 oz) fresh parsley, chopped
  9. Get 50 g (2 oz) fresh coriander, chopped
  10. Take 3 tbsps dried fenugreek leaves
  11. Take 1 tsp saffron soaked in 3 tbsps hot water
  12. Take 3 dried limes, whole, pierced several times
  13. Get 400 g (15 oz) cooked kidney beans
  14. Get 1 tbsp barberries
  15. Get 1 tsp rose petals
  16. Make ready 1 tsp pine nuts
  17. Get 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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