Herbal Goulash with Lime
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 9 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g meat (mutton, lamb or beef also works)
- 200 g kidney beans, dried (alternatively 2 small cans)
- 3 medium onion (s)
- 2 tablespoon clarified butter
- 30 g leeks, youn one
- 30 g parsley
- 30 g fenureek
- 5 lime (s), dried, alternatively lime juice
- 1 pinch cinnamon
- 1 teaspoon turmeric
- 1 teaspoon curry
- salt and pepper
- 2 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Soak the beans overnight.
- Cut the meat into bite-sized cubes (like goulash), finely chop the onion into fine rings and finely chop the herbs. Pierce the limes.
- Sear the meat with the onions in the clarified butter, add the tomato paste, add the herbs, limes and beans, season and add enough water to cover the khorescht at least 3 fingers wide.
- Cook for 1 ½ -2 hours over low heat.
- Season again with pepper and salt and serve with plenty of rice.
- In Iran, in addition to rice, quartered, raw onions, pickled vegetables (torschi) are served.
- Note: Ghorme Sabzi is a traditional Persian meal and initially a bit unusual for our European palate.
- The herbs are now available dried in Persian shops as finished products. Dried limes can also be found there. Alternatively, you can take lime juice.
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