Ghormeh sabzi

Zutaten

• 800 g Lamb
• 300 g Parsley
• 200 g Coriander
• 200 g Spring onion or leek
• 1 tbsp Dried fenugreek leaf
• 200 g Kidney beans
• 4 piece Dried limes
• 2 piece Onions
• 1 tsp Turmeric
• 100 ml Neutral oil
• 600 g Cooked rice
• to taste Salt and pepper

Zubereitung

1. Fry the onion with the turmeric until gold, add the meat and brown it on all sides.
2. Cover with water, add the beans and simmer for an hour.
3. Meanwhile chop all the herbs fine and fry them in the oil for twenty minutes, stirring. They shrink to a quarter and darken; that is correct. Add the fenugreek for the last two minutes.
4. Stir the herbs into the pot, prick the dried limes with a fork and drop them in whole. Simmer for another hour.
5. Crush the limes against the side of the pot, season and let it stand fifteen minutes. The sauce should be dark and thick, with oil separated on top.