Ghormeh Sabzi

Zutaten

• 2 tablespoons olive oil
• 1 kg beef chuck steak, fat cut off
• 1 onion
• 2 cloves garlic
• 1 tablespoon tomato paste
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons dried fenugreek leaves (optional)
• 3 dried limes (optional)
• 1 teaspoon stock powder
• 1 /2 teaspoon each salt and pepper
• 1 can red kidney beans
• 1 lemon
• 1 bag spinach (about 3 cups)
• Big handful of herbs: parsley, dill and coriander (all or any)
• 4 spring onions, green bit

Zubereitung

1. Turn on oven to 160°C.
2. Heat 1 tablespoon olive oil in a pot, medium-high heat. Use an oven-proof pot if you have one.
3. Add half of the meat and cook on all sides. Put meat in a bowl. Brown the rest in the same pan. Put meat in same bowl.
4. Heat 1 tablespoon olive oil in same pot. Slice onion. Add onion to pot. Cook for 2–3 minutes.
5. Cut garlic small. Add garlic, tomato paste, turmeric, cumin and cinnamon. Stir well.
6. Put meat back in the pot. Add 1½ cups water and stock powder.
7. Once boiling, put oven-proof pot in oven or put the meat and sauce in an oven-safe dish. Cover with a lid or Alfoil. Cook for 1½ hours.
8. Juice lemon. Cut spinach, coriander and spring onions. Drain and rinse kidney beans. Add red kidney beans, lemon juice, spinach, herbs and spring onions. Stir well. Cook for 30 minutes longer.
9. Serve with salad and rice. • OPTIONAL: It is traditional to add dried fenugreek leaves and dried limes. Buy from Middle Eastern shops. Add at Step 5. • You can cook Ghormeh Sabzi on the stove or in the oven. • Traditionally, the herbs and spring onions are cooked separately before being added to the stew. Buy Ghormeh Sabzi herbs, already cooked, in a can from Middle Eastern shops. • Use lamb or chicken pieces (chicken with bones is better). • Stew can be kept in the fridge for 3 days or frozen for 6 months.