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Qorma-e sabzi
Qorma-e sabzi (قورمه سبزی): Afghan lamb stew with spinach and herbs
Qorma-e sabzi is the green qorma of Kabul: lamb slowly braised with a large amount of spinach, dill, coriander and spring onion until the greens collapse into a dark, silky sauce. Afghan cooks fry the onions slowly until deep brown first, so the stew tastes sweet and savoury against the slightly bitter greens, and a spoon of dried fenugreek leaves adds the typical bitter-sweet scent. It is served on Fridays and for guests with chalaw, plain white rice, or with naan. The common mistake is adding the greens raw and wet in one go, which stews them grey and watery; wilt and squeeze them first. Chef's tip: let the stew simmer uncovered for the last 15 minutes until the oil rises to the top; that is the sign of a well-cooked qorma.
- Total time
- 135 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Method
0/7 doneStep 1: Heat 5 tbsp vegetable oil in a heavy pot over a medium heat. Add 2 onions and cook slowly, stirring often, until deep brown, 15–20 minutes. Don't let them burn.
18 minStep 2: Add 1 ¾ lb lamb shoulder and fry over a medium-high heat for 8 minutes until browned on all sides. Stir in 5 cloves garlic, 1 tbsp fresh ginger, ½ tsp ground turmeric, 2 tsp ground coriander and 1 tsp chilli powder and fry for 2 minutes.
10 minStep 3: Add 1 tbsp tomato paste, 1 ¾ cups water and ¾ tsp salt. Bring to the boil, then cover and simmer gently for 50 minutes, until the lamb is nearly tender.
50 minStep 4: Meanwhile, wilt 1 ⅓ lb spinach in a dry pan over a medium heat in batches, 2–3 minutes each. Cool a little and squeeze out as much water as you can with your hands.
8 minStep 5: Stir the spinach, 1 oz fresh dill, 1 oz fresh coriander, 4 spring onions and 1 tbsp dried fenugreek leaves into the lamb with the rest of ¾ tsp salt and ½ tsp black pepper. Cover and simmer for 15 minutes.
15 minStep 6: Uncover and cook for 15 minutes more, stirring now and then, until the sauce is thick and dark green and the oil rises to the surface. The lamb should fall apart under a spoon and reach at least 160°F.
15 minStep 7: Stir in 1 tbsp lemon juice, taste and serve with white rice or naan. Refrigerate leftovers within 2 hours and eat within 3 days.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 42 g
- Carbs
- 11 g
- Fat
- 29 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does qorma-e sabzi take?
- About 135 minutes in total: 30 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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