Recipe of Award-winning Ghormeh Sabzi Beg Wot

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ghormeh sabzi beg wot. It is one of my favorites. This time, I’m gonna 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 enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Ghormeh Sabzi Beg Wot is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have ghormeh sabzi beg wot using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Ghormeh Sabzi Beg Wot:

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

Instructions 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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