dairy-free · Dinner
Herb-Stewed Lamb with Smoky Sweet Potato
Herb-Stewed Lamb & Smoky Sweet Potato · Ghormeh Hangi
Persian ghormeh sabzi herb-stewed lamb shoulder simmered with fenugreek, dried lime, and kidney beans, plated alongside Maori hangi-style smoky charred kumara that turns sweet and silky under the broiler.
$$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
780Calories
48gProtein
38gFat
56gCarbs
14gSugar
12gFiber
980mgSodium
145mgChol
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Instructions
1
Prep
Cut lamb into 2cm cubes. Dice onions. Mince garlic. Finely chop parsley, cilantro, and chives. Pierce dried limes twice each with a knife tip. Drain and rinse kidney beans. Peel and cut kumara into 3cm wedges. Preheat broiler to highest setting.
2
Sear
Heat 2 tbsp neutral oil in a heavy lidded pot over medium-high heat 90 seconds. Add lamb in a single layer and sear 5 minutes turning once, until both sides are deep mahogany. Lift lamb to a plate.
3
Build 1
Add onions to the same pot over medium 5 minutes until soft and edges turn gold. Stir in garlic, turmeric, salt, and pepper 60 seconds until fragrant.
4
Sear 2
Heat 1/4 cup neutral oil in a separate skillet over medium-high. Add chopped parsley, cilantro, chives, and fenugreek leaves and fry 4 minutes stirring constantly, until the herbs turn deep army green and smell intensely fragrant.
5
Simmer
Return lamb to the lidded pot. Add fried herb mix, dried limes, kidney beans, and 600ml water. Bring to a boil over high, reduce to lowest heat, cover, and braise 35 minutes until lamb is fork-tender and the stew turns deep green-brown.
6
Broil
Toss kumara wedges with olive oil, flaky salt, and smoked paprika on a foil-lined tray. Slide under the broiler on the top rack 16 minutes turning once, until edges blacken in patches and flesh collapses when pressed, mimicking hangi smokiness.
7
Plate
Crush dried limes against the side of the pot to release their bitter-tang juice into the stew. Adjust salt off the heat. Mound ghormeh sabzi in shallow bowls, lay charred kumara wedges alongside, and scatter remaining parsley across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14 oz) boneless lamb shoulder
- 2 small yellow onions
- 6 garlic cloves
- 60g (2 cups) flat-leaf parsley
- 40g (1 1/2 cups) cilantro leaves
- 20g (2/3 cup) fresh chives
- 2 tbsp dried fenugreek leaves
- 4 whole dried limes
- 1 tsp ground turmeric
- 1 tsp flaky sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp smoked paprika
- 1/2 cup neutral oil
- 2 tbsp olive oil
- 160g (5.6 oz / 2 cans) canned kidney beans
- 600ml (2 1/2 cups) water
- 600g (21 oz) kumara