Without fail recipe ultimate Ghormeh Sabzi Beg Wot easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Ghormeh Sabzi Beg Wot with 17 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Ghormeh Sabzi Beg Wot.
Ingredients for Ghormeh Sabzi Beg Wot
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Prepare : olive oil.
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Needed 1 : large red onion, chopped.
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Prepare 250 g (1/2 lb) : lamb shoulder fillet, cut into chunks.
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Needed : lamb bones.
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Prepare 1/2 tsp : black pepper ground.
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Needed 1 tbsp : berbere spice.
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Needed 1/2 tsp : salt.
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Prepare 50 g (2 oz) : fresh parsley, chopped.
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Needed 50 g (2 oz) : fresh coriander, chopped.
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Prepare 3 tbsps : dried fenugreek leaves.
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Prepare 1 tsp : saffron soaked in 3 tbsps hot water.
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Prepare 3 : dried limes, whole, pierced several times.
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Prepare 400 g (15 oz) : cooked kidney beans.
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Prepare 1 tbsp : barberries.
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Prepare 1 tsp : rose petals.
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Needed 1 tsp : pine nuts.
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Prepare 1/2 tsp : dried lime powder or dried lemon zest.
If all ingredients Ghormeh Sabzi Beg Wot it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Ghormeh Sabzi Beg Wot
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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..
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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..
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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..
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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..
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Adjust the seasoning and add a little grated dried lime. Serve with rice or flatbreads..
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