Recipe of Super Quick Homemade Ghormeh Sabzi Beg Wot

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, ghormeh sabzi beg wot. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Ghormeh Sabzi Beg Wot is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Ghormeh Sabzi Beg Wot is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have ghormeh sabzi beg wot using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Ghormeh Sabzi Beg Wot:

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