Korma Sabzi — Afghan Spinach and Lamb

About This Recipe

Sabzi korma (or korma sabzi) is one of Afghanistan's most nourishing and beloved dishes: lamb is slow-cooked with enormous quantities of fresh and dried greens — spinach, leek, coriander, dried fenugreek leaves (methi) and sometimes fresh herbs — until the greens completely dissolve into a thick, intensely flavoured dark green sauce. The dish is subtly spiced with garam masala, turmeric and dried coriander, and the lamb becomes so tender it falls apart. It represents Afghanistan's crossroads of Persian, Indian and Central Asian influences — similar dishes appear in Iran (ghormeh sabzi), but the Afghan version has its own character with different herb combinations and a more restrained spice profile. It is eaten over plain white rice (chalau) or with naan.

Ingredients

Serves 4

• 700 gbone-in lamb shoulder(diced)
• 600 gfresh spinach(roughly chopped)
• 200 gleek(finely sliced)
• 1 bunchfresh coriander(finely chopped)
• 2 tablespoonsdried fenugreek leaves (methi)
• 1 largeonion(diced)
• 4 clovesgarlic(minced)
• 1 teaspoonturmeric
• 1 teaspoonground coriander
• 0.5 teaspoongaram masala
• 3 tablespoonsvegetable oil
• 300 mlwater
• 1 teaspoonsalt

Instructions

1. 1

   Brown the lamb

   Brown lamb in oil over high heat. Remove and set aside. Fry onion until golden. Add garlic, turmeric, coriander and garam masala. Fry 2 minutes. Return lamb.

2. 2

   Add greens

   Add spinach, leek, fresh coriander and dried fenugreek. The pot will be very full — stir and let the greens wilt down over 5 minutes.

3. 3

   Braise

   Add water and salt. Bring to a boil, then cover and simmer on low heat for 75–90 minutes until lamb is very tender and the greens have dissolved into a thick, dark green sauce.

   The goal is a thick, concentrated sauce — not a watery spinach stew.

4. 4

   Serve

   Taste and adjust seasoning. Serve over plain white rice with naan bread.

Variations

• •

  Ghormeh sabzi (Iranian version) uses more dried herbs and kidney beans.

• •

  Chicken can substitute for lamb — reduce cooking time to 45 minutes.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 4 days. Freezes well for up to 3 months.

Frequently Asked Questions