Persian Lamb and Chickpea Stew (Qormeh Sabzi)

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 lbs lamb shoulder, finely diced
• 1 large onion, chopped
• 1/2 teaspoon salt
• freshly ground black pepper
• 1/2 teaspoon turmeric
• 1/3 cup lemon juice
• 1/2 cup water
• 10 green onions, chopped thin
• 3 tablespoons finely chopped celery leaves
• 1/2 lb fresh spinach, chopped
• 3 tablespoons chopped fresh parsley
• 2/3 cup garbanzo beans, drained

Directions

1. 1

   Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.

2. 2

   Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.

3. 3

   Lower heat and cover, simmering for 15 minutes.

4. 4

   Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.

5. 5

   Add these vegetables and the chickpeas to the meat and mix together thoroughly.

6. 6

   Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.

7. 7

   Serve with steamed basmati rice.