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Persian Lamb Stew (Ghormeh Sabzi)

Persian Lamb Stew (Ghormeh Sabzi)

By: Sammy Jones

A mix of aromatic herbs and citrus will create a great variation to the Christmas spread.



Prep time

Cook time



  • 1½ pounds lamb stew meat, cut into cubes
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cups mixed fresh herbs (such as parsley or coriander), finely chopped
  • 1 cup dried kidney beans, soaked overnight and drained
  • 1 tbsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 4 dried limes, pierced with a knife
  • 4 cups beef or vegetable broth
  • 2 tbsp vegetable oil
  • Salt and pepper, to taste


  • In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic and sauté until golden brown.
  • Add the lamb cubes to the pot and brown them on all sides.
  • Stir in the ground turmeric, ground cumin and ground cinnamon. Cook for a minute to toast the spices and release their flavours.
  • Add the chopped fresh herbs and kidney beans to the pot. Mix well to combine.
  • Place the dried limes in the pot and pour in the beef or vegetable broth. Season with salt and pepper to taste.
  • Bring the stew to a boil, then reduce the heat to low, cover the pot and let it simmer for about 2-2½ hours, or until the lamb is tender and the flavours have melded together.
  • Check the seasoning and adjust if needed.
  • Tip: Serve with steamed basmati rice or Persian saffron rice and a drizzle of Greek yoghurt.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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