{"id":6338,"date":"2019-03-27T17:51:20","date_gmt":"2019-03-27T17:51:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6338"},"modified":"2019-03-23T21:07:04","modified_gmt":"2019-03-23T21:07:04","slug":"ghormeh-sabsi","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/03\/27\/ghormeh-sabsi\/","title":{"rendered":"Ghormeh Sabsi"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Hammelfleisch
\n250 g Schwarzaugenbohnen oder Kidneybohnen
\n5 Limo Amani
\n2 mittlere Zwiebeln
\n\u00d6l
\n1 Tl Curry
\nPfeffer & Salz nach Geschmack
\n60 g Kr\u00e4utermischung aus Schnittlauch, Petersilie und Bockshornklee; gibt es fertig und getrocknet in persischen Gesch\u00e4ften<\/p>\n

Zubereitung<\/strong>
\nHammelfleisch in W\u00fcrfel schneiden und mit gew\u00fcrfelten Zwiebeln in \u00d6l bei starker Hitze kurz anbraten. Gehackte Kr\u00e4uter dazugeben, gut verrr\u00fchren und mit anbraten. Getrocknete Kr\u00e4uter vorher in Wasser einweichen. Alles mit 3 Tassen Wasser abl\u00f6schen, das Wasser zum Kochen bringen und die Bohnen dazugeben. Dann w\u00fcrzen und Limo Amani dazugeben. Die Limo Amani rundherum anstechen, damit sich der Geschmack besser verteilt. Das ganze wird dann ca. 1,5 bis 2 Stunden bei schwacher Hitze im geschlossenen Topf gegart. Mit Salz und Pfeffer abschmecken.<\/p>\n

Wenn Sie kein Hammelfleisch nehmen wollen, schmeckt das Gericht auch mit Putenfleisch hervorragend.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Hammelfleisch 250 g Schwarzaugenbohnen oder Kidneybohnen 5 Limo Amani 2 mittlere Zwiebeln \u00d6l 1 Tl Curry Pfeffer & Salz nach Geschmack 60 g Kr\u00e4utermischung aus Schnittlauch, Petersilie und Bockshornklee; gibt es fertig und getrocknet in persischen Gesch\u00e4ften Zubereitung Hammelfleisch in W\u00fcrfel schneiden und mit gew\u00fcrfelten Zwiebeln in \u00d6l bei starker Hitze kurz … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[321],"class_list":["post-6338","post","type-post","status-publish","format-standard","hentry","category-indisch","tag-hammel","item-wrap"],"yoast_head":"\nGhormeh Sabsi<\/title>\n<meta name=\"description\" content=\"Indisch - 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