Qorma-e SabziSpinach and Herb Lamb Stew
Qorma-e Sabzi is an Afghan-style lamb stew cooked with spinach and fresh herbs. This version browns the greens separately before simmering them with the tender lamb.
Prep
30m
Cook
1h 40m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 600gLamb Shoulder (cut into chunks)
- 220gOnion (finely chopped)
- 12gGarlic (finely chopped)
- 40mlGhee
Greens
- 320gSpinach (roughly chopped)
- 40gFresh Coriander (finely chopped)
- 20gFresh Dill (finely chopped)
- 20mlGhee
Stew
- 4gCumin Powder
- 4gCoriander Powder
- 2gTurmeric Powder
- 2gBlack Pepper
- 14gSalt
- 1.4lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the ghee in a heavy pot over medium heat. Add the onion and cook until deeply golden.
- 02
Add the lamb shoulder and brown it well. Stir in the garlic, cumin powder, coriander powder, turmeric powder, black pepper, and salt.
- 03
Pour in the water, bring to a boil, then reduce to a gentle simmer. Cover and cook until the lamb is nearly tender.
- 04
Heat the ghee in a wide pan over medium heat. Add the spinach, fresh coriander, and fresh dill and cook until the greens soften and much of their moisture evaporates.
- 05
Stir the cooked greens into the stew and continue simmering until the lamb shoulder is fully tender and the flavors are well blended.
- 06
Serve the stew hot, traditionally with plain rice.
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