Ghormeh Sabzi Beg Wot
Ghormeh Sabzi Beg Wot

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ghormeh sabzi beg wot. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Ghormeh Sabzi Beg Wot is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Ghormeh Sabzi Beg Wot is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook 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. Make ready olive oil
  2. Prepare 1 large red onion, chopped
  3. Get 250 g (1/2 lb) lamb shoulder fillet, cut into chunks
  4. Take lamb bones
  5. Make ready 1/2 tsp black pepper ground
  6. Take 1 tbsp berbere spice
  7. Take 1/2 tsp salt
  8. Take 50 g (2 oz) fresh parsley, chopped
  9. Prepare 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. Get 3 dried limes, whole, pierced several times
  13. Prepare 400 g (15 oz) cooked kidney beans
  14. Prepare 1 tbsp barberries
  15. Prepare 1 tsp rose petals
  16. Make ready 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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