Lamb, Kidney Bean & Herb Stew (Ghormeh Sabzi)
Ghormeh Sabzi is the quintessential Persian recipe. Considered the national dish of Iran, this stew can take up the whole day to prepare! We have put the hard work in so you don’t have to.
Our recipe consists of tender pieces of lamb, slowly cooked in a mixed fresh herb sauce, with dried limes & red kidney beans. Ghormeh sabzi will always hold a special place in our hearts & we can’t wait for you to try it.
Perfectly paired with – Saffron Rice.
Halal | Gluten free | Dairy free
Lamb, Onion, Turmeric, Pepper, Salt, Kidney Beans, Water, Dried Lime, Curry Powder Spice Mix, Cumin, Parsley, Coriander, Chives, Fenugreek, Leek, Spinach.
Produced in a kitchen that handles nuts, traces may be present. May contain sulphites. Caution. Although every care has been taken to remove all bones, some may remain.
Keep frozen below -18°c. Once defrosted store below 5°c. Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 25-30 minutes.
Best cooked from frozen. Cooking appliances vary, this is a guide only. Ensure that food is piping hot before serving. Do not re-heat.
OVEN FROM FROZEN
Remove outer packaging. Pierce film lid. Place on baking tray. Preheat oven at 200℃/180℃ Fan/Gas 6 and cooker 35-40 minutes.
MICROWAVE FROM FROZEN
Remove outer packaging. Pierce film lid. Heat on full power for 4 minutes (850W). Peel back film and stir through. Re-cover. Heat on full power for 3 minutes (850W). Stand for 2 minutes.
|100g contains||Pack contains||% RI|
|Energy||427kJ/ 103kcal||1495kJ/ 361kcal||18%|