Qorma e Sabzi

Ingredients

• 450 g Lamb Shoulder
• 200 g Spinach
• 20 g Cilantro
• 20 g Parsley
• 10 g Dill
• 1 pcs Yellow Onion
• 4 pcs Garlic
• 2 tbsp Vegetable Oil
• 1 tbsp Dried Fenugreek Leaves
• 0.5 tsp Ground Turmeric
• 1 tsp Ground Coriander
• 1.25 tsp Black Pepper
• 2.25 tsp Kosher Salt
• 1 tbsp Tomato Paste
• 500 ml Water
• 1 pcs Lemon

Method

1. Roughly chop {spinach} and finely chop {cilantro}, {parsley}, and {dill} so they melt evenly into the stew and finish bright.
2. Dice {yellow_onion} and mince {garlic} finely so they brown quickly and build a deep base without leaving large pieces.
3. Pat {lamb_shoulder} dry, then heat {vegetable_oil} in a heavy pot over medium-high heat. Sear {lamb_shoulder} in a single layer with {kosher_salt} and {black_pepper} for a deep brown crust, working in batches if needed so it browns rather than steams.
4. Reduce to medium heat, add {yellow_onion} to the same pot, and cook until dark golden and fragrant. Stir in {garlic}, then bloom {ground_turmeric}, {ground_coriander}, {dried_fenugreek_leaves}, and {tomato_paste} until the oil stains deep orange and the paste turns sweet and concentrated.
5. Return {lamb_shoulder} to the pot, add {water}, and bring to a gentle simmer over low heat. Cover and braise until the meat is fork-tender and the broth tastes rich, stirring once or twice and checking that the liquid stays at a lazy bubble.
6. Add {spinach}, {cilantro}, {parsley}, and {dill} to the pot in batches over medium heat, seasoning lightly with more {kosher_salt}. Cook until the greens collapse, darken, and the stew turns thick and aromatic.
7. Squeeze in {lemon}, simmer briefly to marry the acidity, then taste and adjust with {kosher_salt} and {black_pepper} until the stew tastes savory, herbal, and gently tangy.
8. Spoon the hot stew into bowls and serve at once so the {lamb_shoulder} stays tender and the herbs remain vivid.