Today an Iranian staple – Gormeh Sabza – lamb stew with fresh garden herbs – in honor of the end of futile posturing between people. If a large piece of lamb is used, this dish can feed a crowd, but with just one uncooked lamb shoulder steak, left in the freezer when not need for a long ago cooked meal, this became a meal for two, with a little left over. This recipe can be made in advance, frozen, can go camping and be served with flatbread or on rice or other grain.
Use pressure cooker to cook white local beans, not soaked in advance. One cup took 50 minutes and was left to cool.
Brown the lamb with onion, celery, jalepeno (and fennel would be great) in several spoonfuls of olive oil. Add 1 T. turmeric and a dash of inner cardamon seed.
I’ve covered the simmering meat and vegetables while the beans cook. When browned all over, I’ll add the leftover red wine, and the dried lime which has been poked with that little lime green skewer.
About 1 cup of cooked beans and 2 cups of the juice will be added – when they are cooked and cooled slightly. (Let the pressure leave the cooker naturally, without popping it open (after the 50 minutes).
Chop parsley, tarragon, cilantro and plan to add them with the beans.
Let the whole stew cook for another hour on 2. Not need to have checked the beans. You will cook this stew until they are fully soft and tasty. Chill the stew. Reheat without the meat, and reduce if desired. Trim and cut the meat into bite-sized pieces.