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Persian Green Herb and Lamb Stew
Lamb cooked until tender with turmeric onion and lemon, then joined by fried potatoes and a big handful of wilted spinach, spring onion tops and fresh herbs. A green, tangy stew.
- YieldServes 6
- Hands-on40 min
- Total2 h 35 min
- Difficulty
Ingredients
- 750 glamb stewing meat, trimmed and cut in 2 cm cubes
- 185 gghee
- 1onion, large, finely chopped
- 1 tspground turmeric
- 60 mllemon juice
- to tastesalt
- to tastefreshly ground black pepper
- 270 gpotatoes, peeled and diced
- 60 gspring onion tops, chopped
- 95 gspinach, chopped
- 15 gfresh flat-leaf parsley, chopped
- 3 tbspfresh coriander, choppedoptional
- 3 tbspgarlic chives, choppedoptional
To serve
- to tastesteamed riceoptional
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