A spicy lambt parsley and tomato stew from the Middle East, Gormeh Sabzi (goremay sahb-zee) t? delicious served with boiled rice or creamed potatoes.
3 lb. boned shoulder of lamb, trimmed of excess fat and bones retained
1 large bay leaf
1 large onion, sliced
1 carrot, scraped and sliced
1 teaspoon salt
6 black peppercorns
2 teaspoon dried oregano
½ teaspoon turmeric juice of
4 tablespoons tomato puree pint 2 cups water
1 tablespoons vegetable oil
1 large garlic clove, crushed
1 tablespoon flour dissolved in
2 tablespoons water
4 tablespoons finely chopped fresh parsley 6 large tomatoes, blanched, peeled and chopped 8 oz. canned red kidney beans, drained
Place the lamb bones, bay leaf, onion, carrot, salt, peppercorns, oregano, tur-meric, lemon juice and tomato puree in a heavy medium-sized saucepan. Stir well and add the water.
Place the pan over high heat and bring the liquid to the boil, stirring occasionally. Reduce the heat to moderately low, cover the pan and simmer for 1 hour. Remove the pan from the heat. Pour the stock through a fine wire strainer into a medium-sized saucepan. Discard the bones and flavourings in the strainer.
Place the pan containing the stock over high heat and boil, uncovered, for 10 minutes, or until the stock has reduced a little. Remove the pan from the heat and set aside.
With a sharp knife, cut the lamb into cubes and set aside.
In a medium-sized, heavy, flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the garlic and lamb cubes and fry them, stirring occasionally, for 7 to 8 minutes, or until the meat is well browned on all sides.
Stir in the dissolved flour, the reduced stock, the parsley and tomatoes. Increase the heat to high and bring the liquid to the boil, stirring frequently. Reduce the heat to low, cover the casserole and simmer for 1 hour.
Add the kidney beans to the stew and stir well. Simmer for 15 minutes, or until the lamb is tender and the sauce is thick.
Remove the casserole from the heat and serve immediately.