| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Lamb, Meats, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb, cut in chunks use |
| 1 1/2 |
|
Onion, cut into small chunk |
| 1 |
|
Celery heart, or small |
|
|
bunch of ce |
| 2 |
c |
Goormeh sabzi, dried veg |
|
|
crushed |
| 2 1/4 |
|
Lemons, juiced depends on |
|
|
how sour you wa |
|
|
Salt |
| 1/2 |
t |
Cinnamon |
| 1 |
t |
Tomato puree |
|
|
Turmeric |
INSTRUCTIONS
Recipe by: jrtrint@PacBell.COM Soak goormeh sabzi in water.Saute onion
in oil with turmeric added (just sp lamb and brown. Add water and
simmer till tender. Drain goormeh sabzi then saute in pan with celery
leaves (use butter and/or oil). Add celery and goormeh sabzi to meat,
lemon juice, salt (to taste), cinnamon and tomato puree. Simmer till
celery and meat is done. Serve with hot rice (prefer basmati) Goormeh
Sabzi can be found in Persian or Middle Eastern stores, it is a dried
vegetable combination with herbs.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”