Entree: Afghanistan – Kabul & Central Afghanistan – قورمه سبزی ➤ Qorma-e Sabzi (Hearty Afghan herb stew of lamb simmered with spinach, fenugreek, and warm spices, often served with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 55 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1-inch (2.54 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, finely chopped (approx. 12 oz (340 g))
- 4 cloves garlic, minced (approx. 0.4 oz (12 g))
- 1 tbsp (15 ml) tomato paste
- 2 tsp (6 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 2 tsp (10 g) coarse salt, adjust to taste
- 1 lb (450 g) fresh spinach, washed and roughly chopped
- 1 cup (30 g) fresh parsley, finely chopped
- 1 cup (30 g) fresh cilantro, finely chopped
- 1/4 cup (7 g) dried fenugreek leaves (shanbalileh)
- 2 dried limes (limu omani), pierced with a fork or 2 tbsp (30 ml) lemon juice if unavailable
- 4 cups (960 ml) water or light stock
- 2 tbsp (30 ml) vegetable oil or ghee for frying herbs
- 1/2 tsp (2 g) sugar (optional, to balance acidity)
- Cooked basmati rice for serving

Show original ingredient measurements

- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, finely chopped (approx. 12 oz / 340 g)
- 4 cloves garlic, minced (approx. 0.4 oz / 12 g)
- 1 tbsp (15 ml) tomato paste
- 2 tsp (6 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 2 tsp (10 g) coarse salt, adjust to taste
- 1 lb (450 g) fresh spinach, washed and roughly chopped
- 1 cup (30 g) fresh parsley, finely chopped
- 1 cup (30 g) fresh cilantro, finely chopped
- 1/4 cup (7 g) dried fenugreek leaves (shanbalileh)
- 2 dried limes (limu omani), pierced with a fork or 2 tbsp (30 ml) lemon juice if unavailable
- 4 cups (960 ml) water or light stock
- 2 tbsp (30 ml) vegetable oil or ghee for frying herbs
- 1/2 tsp (2 g) sugar (optional, to balance acidity)
- Cooked basmati rice for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 3 tablespoons (45 ml) vegetable oil in a heavy pot over medium heat. Add chopped onions and sauté until deep golden brown, about 12–15 minutes.
2. Add minced garlic, turmeric and ground coriander; cook 1 minute until fragrant. Stir in lamb cubes and brown on all sides, about 6–8 minutes.
3. Mix in tomato paste and stir to coat meat; add water or light stock and bring to a simmer. Skim any foam, then reduce heat to low, cover and simmer gently for 45 minutes.
4. While meat simmers, prepare the greens: in a separate large skillet heat 2 tablespoons (30 ml) oil or ghee over medium-high heat. Add chopped spinach, parsley, cilantro and dried fenugreek; sauté, stirring, until the herbs darken and much of their moisture evaporates, 8–10 minutes.
5. Transfer the concentrated herb mixture to the lamb pot. Add pierced dried limes (or lemon juice), salt, pepper and sugar if using. Stir to combine.
6. Cover and simmer gently for another 30–40 minutes, or until lamb is tender and flavors have melded; adjust seasoning with additional salt, pepper or lemon juice to taste.
7. Remove dried limes before serving, crushing some into the stew if you prefer stronger tang. Serve hot over steamed basmati rice.

1. Heat 3 tablespoons vegetable oil in a heavy pot over medium heat. Add chopped onions and sauté until deep golden brown, about 12–15 minutes.
2. Add minced garlic, turmeric and ground coriander; cook 1 minute until fragrant. Stir in lamb cubes and brown on all sides, about 6–8 minutes.
3. Mix in tomato paste and stir to coat meat; add water or light stock and bring to a simmer. Skim any foam, then reduce heat to low, cover and simmer gently for 45 minutes.
4. While meat simmers, prepare the greens: in a separate large skillet heat 2 tablespoons oil or ghee over medium-high heat. Add chopped spinach, parsley, cilantro and dried fenugreek; sauté, stirring, until the herbs darken and much of their moisture evaporates, 8–10 minutes.
5. Transfer the concentrated herb mixture to the lamb pot. Add pierced dried limes (or lemon juice), salt, pepper and sugar if using. Stir to combine.
6. Cover and simmer gently for another 30–40 minutes, or until lamb is tender and flavors have melded; adjust seasoning with additional salt, pepper or lemon juice to taste.
7. Remove dried limes before serving, crushing some into the stew if you prefer stronger tang. Serve hot over steamed basmati rice.