Ghormeh sabzi
Grain Fed veal, Milk Fed Veal
Stewing Veal
15 min Preparation
1h15-1h45 min Cooking
4 Portions
Ingredients
- 1 package (450 g) Fontaine Family stewing veal
- 45 ml (3 Tbsp.) vegetable oil, divided
- 1 small onion, diced
- 2.5 ml (1/2 tsp) salt
- 5 ml (1 tsp) ground turmeric, divided
- 2 bunches parsley, finely chopped
- 1 bunch spinach, finely chopped
- 1 bunch cilantro, finely chopped
- 7.5 ml (1/2 Tbsp.) dried fenugreek
- 125 ml (1/2 cup) red kidney beans, soaked overnight
- 500 ml (2 cups) water
- 2 dried limes whole
- salt and pepper
Preparation
- Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add veal and sear until browned on all sides (6-8 minutes). Add onions and sauté until tender (1 minute). Season with salt and 1/2 tsp turmeric and mix well to coat. Turn off heat and set aside.
- Heat 2 Tbsp. oil in a large pot over medium-high heat. Add in fresh herbs and sauté until wilted and heated through (10 minutes). Season with 1/2 tsp turmeric and dried fenugreek and mix well to combine.
- Add in seared veal, kidney beans, water, and dried limes. Stir well to combine and bring the mixture to a boil. Turn heat down to low and cover. Let the stew simmer over low heat until the veal is tender, about 1 to 1.5 hours, stirring occasionally.
- Season with salt and pepper to taste and serve warm over Basmati rice.
Side dishes
Tips and Tricks
Instead of soaking red kidney beans overnight, you can use ready-to-use canned red kidney beans.