Qorma-e sabzi is a deep-green stew of lamb and spinach, cooked down with fresh coriander and other greens, often with a hint of dill and fenugreek, until the leaves melt into a soft, rich sauce around the meat. Like other Afghan qormas it is built on well-fried onion, and it is served with challaw, fluffy white rice, or with warm naan and yoghurt.
When it is eaten
Qormas, slow-cooked stews of onion, tomato, meat or vegetables and spices, are the usual partners of plain challaw rice. In many Afghan homes meat dishes were traditionally kept for special occasions, with everyday meals built on rice, bread, beans and vegetables. This spinach and lamb stew also has a seasonal place: Durkhanai Ayubi notes that her family’s version, called simply sabzi, is traditionally served with rice at Nowruz, the spring New Year.
Variations
Recipes range from simple to elaborate. The Parwana version uses little more than lamb, spinach, onion, garlic, chilli, coriander and garlic chives, while Humaira Ghilzai’s sabzi-e gosht adds turmeric, ground coriander, tomato paste, dried dill, fenugreek and lemon. Frozen chopped spinach works well, and a pressure cooker shortens the time needed to tenderise the lamb.
Ingredients
- 3 tbsp oil
- 2 large onions, finely chopped
- 700 g boneless lamb, in 2–3 cm cubes
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp turmeric, 2 tsp ground coriander and ¼ tsp ground cumin
- 1 kg spinach, washed and finely chopped (or frozen chopped spinach)
- 1 small bunch fresh coriander, chopped
- 1 small bunch garlic chives or spring onions, chopped
- 1 tbsp dried dill and 1 tsp ground fenugreek (optional)
- 1–2 tbsp lemon juice
- Salt and black pepper
- Challaw rice or naan, and plain yoghurt, to serve
A home-style way to make it
- Fry the onions in the oil over medium-high heat for 10–15 minutes, until golden.
- Season the lamb with salt and pepper, add it to the pan and cook for about 8 minutes, until it begins to brown.
- Add the garlic, tomato paste, spices and 125 ml water. Cover and simmer for 20 minutes, adding a splash of water if it looks dry.
- Add the spinach and cook, stirring, until it wilts (or thaws) and the pot is bubbling.
- Stir in the coriander, chives, dill, fenugreek and lemon juice. Cover and cook gently for about 30 minutes, or longer, until the lamb is tender and the greens have melted into the sauce.
- Check the salt and serve hot with challaw or naan and a bowl of yoghurt.
