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Sabzi qovurma
Lamb with fresh herbs
Sabzi qovurma: lamb fried with a mountain of fresh herbs and dried lime
Sabzi qovurma is a home dish across Azerbaijan, made especially in spring when the markets of Ganja and Baku are full of bundles of green herbs. Pieces of lamb are fried until golden, then cooked with masses of chopped coriander, dill, spinach, spring onion and leek, sharpened by dried black lime or sour plums. It is served with plain plov rice or bread and a bowl of yogurt. The trap is adding wet herbs straight to the pan; they stew rather than fry and the dish goes flat and grassy. Chef's tip: dry the herbs well and fry them on their own until they darken before they join the meat.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ¾ lb boneless lamb shouldercut into 3 cm pieces
- 4 tbsp sunflower oildivided
- 2 onionssliced
- ½ tsp ground turmeric
- 1 ¾ cups hot water
- 2 dried black limespierced with a knife; or 2 tbsp lemon juice
- 1 ½ tsp salt
- ½ tsp black pepper
- 3 ½ oz fresh corianderfinely chopped
- 2 ⅛ oz fresh dillfinely chopped
- 7 oz spinachchopped
- 6 spring onionschopped
- 1 leekfinely sliced
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Method
0/6 doneStep 1: Pat 1 ¾ lb boneless lamb shoulder dry. Heat half of 2 tbsp sunflower oil in a heavy pan over a medium-high heat and brown the lamb in two batches, 5 minutes each, until golden on all sides.
10 minStep 2: Add 2 onions and ½ tsp ground turmeric and fry for 8 minutes, until the onions are soft and golden.
8 minStep 3: Pour in 1 ¾ cups hot water, add 2 dried black limes, 1 ½ tsp salt and ½ tsp black pepper. Cover and simmer gently for 1 hour, until the lamb is tender.
60 minStep 4: Meanwhile make sure 3 ½ oz fresh coriander, 2 ⅛ oz fresh dill, 7 oz spinach, 6 spring onions and 1 leek are well dried. Heat the rest of 2 tbsp sunflower oil in a wide frying pan and fry them over a medium heat for 12–15 minutes, stirring often, until reduced, dark green and fragrant.
15 minStep 5: Stir the herbs into the lamb and simmer uncovered for 20 minutes, until the liquid has mostly cooked off and the oil shows at the edges. The lamb should be soft enough to cut with a spoon.
20 minStep 6: Squash the limes to release their sour juice, taste for salt and serve with rice and yogurt. Keeps in the fridge for 3 days; reheat until piping hot.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 40 g
- Carbs
- 12 g
- Fat
- 29 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sabzi qovurma take?
- About 125 minutes in total: 30 minutes to prepare and 95 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 ground turmeric?
- Leave it out (it mostly adds colour).
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