Entree: Afghanistan – Pashtun Eastern Afghanistan – قورمه سبزی ➤ Qorma-e-Sabzi (Herbed lamb stew with spinach, fenugreek, and aromatic spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 8 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, trimmed and cut into 1–1.5 in pieces
- 2 large onions, thinly sliced (about 1 lb / 450 g)
- 4 tbsp (60 ml) vegetable oil or ghee
- 4 cloves garlic, minced (12 g)
- 1 tbsp (15 ml) tomato paste (15 g)
- 1 cup (240 ml) canned kidney beans, drained and rinsed (about 165 g drained)
- 3 cups (packed) chopped fresh parsley (about 90 g)
- 1 cup (packed) chopped fresh cilantro (about 30 g)
- 2 cups (packed) chopped fresh spinach (about 120 g)
- 1 tbsp (8 g) dried fenugreek leaves (kasuri methi)
- 2 dried limes (limoo amani), pierced
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (8 g) salt, adjust to taste
- 3 cups (720 ml) water or low-sodium broth
- 1 tbsp (15 ml) lemon juice (optional, for finishing)
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Heat 2 tbsp (30 ml) oil or ghee in a large heavy pot over medium-high heat. Add the lamb pieces in batches and brown on all sides, about 6–8 minutes per batch. Transfer browned lamb to a plate.
2. Add remaining 2 tbsp (30 ml) oil to the pot. Add sliced onions and cook over medium heat until deep golden and caramelized, about 15–20 minutes, stirring occasionally.
3. Stir in minced garlic and tomato paste; cook 1–2 minutes until fragrant. Add ground coriander, cumin, turmeric, black pepper, and 1 tsp (about 4 ml) water to bloom the spices, stirring 30–45 seconds.
4. Return the browned lamb to the pot. Add pierced dried limes and 3 cups (720 ml) water or broth. Bring to a simmer, reduce heat to low, cover partially, and simmer gently for 1 to 1 1/2 hours until the lamb is tender.
5. While lamb simmers, heat a nonstick skillet over medium heat. Add the chopped parsley, cilantro, and spinach with a splash of water and sauté, stirring, until the herbs darken and wilt and excess moisture evaporates, about 6–8 minutes. Stir in dried fenugreek and cook 1 more minute.
6. Add the cooled herb mixture and canned kidney beans to the lamb pot. Stir to combine, cover, and simmer another 20–30 minutes to let flavors meld. If sauce is too thin, simmer uncovered to reduce; if too thick, add up to 1/2 cup (120 ml) water.
7. Taste and adjust salt and pepper. Stir in 1 tbsp (15 ml) lemon juice if using. Remove dried limes before serving if desired.
8. Serve hot over steamed basmati rice or with Afghan flatbread, garnished with fresh cilantro leaves.