Qorma-e Sabzi

• Prep time: 20 mins

• Cook time: 45 mins

• Total time: 1 hr 5 mins

• Servings: 4

• Country of origin: Afghanistan

• Description: A vibrant green herb stew made with tender spinach, cilantro, parsley, fenugreek, and braised lamb chunks.

• Presentation: Served in shallow bowls alongside white basmati rice (Challow).

• Ingredients:

  • 1.5 lbs lamb or beef, cut into cubes

  • 1 lb fresh spinach, washed and finely chopped

  • 1 cup fresh cilantro, finely chopped

  • 1 cup fresh parsley, finely chopped

  • 1/2 cup fresh dill, finely chopped

  • 2 tbsp dried fenugreek leaves (methi)

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 1 tsp turmeric

  • 1/4 cup vegetable oil

  • Salt and pepper to taste

• Step-by-step directions:

  • Sauté onion and garlic in oil until golden; add lamb cubes and turmeric, browning meat on all sides.

  • Add 1 cup water, cover, and simmer lamb for 30 minutes until tender.

  • In a separate pan, sauté chopped spinach, cilantro, parsley, dill, and fenugreek in oil until excess moisture evaporates.

  • Add sautéed herbs to meat stew and mix well.

  • Simmer together over low heat for 15 minutes until flavors blend and oil separates.

• Optional variations: Add red kidney beans or yellow split peas to stew.

• Cooking tips: Cooking herbs separately first removes raw bitterness and enhances sweet herb aroma.

• Nutrition facts:

  • Calories: 410 kcal

  • Fat: 24g

  • Carbohydrates: 12g

  • Protein: 36g