Ingredients:

  • 2 lbs (900g) lamb shoulder or beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30ml) vegetable oil
  • 1 large yellow onion, finely chopped
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2 bunches fresh parsley, finely chopped (about 4 cups, packed)
  • 1 bunch fresh cilantro, finely chopped (about 2 cups, packed)
  • 1 bunch fresh spinach, finely chopped (about 2 cups, packed)
  • 1 bunch fresh scallions (green onions), thinly sliced (about 1 cup)
  • 1/2 cup fresh fenugreek leaves, finely chopped (or 2 tablespoons dried fenugreek leaves)
  • 1 cup (200g) dried kidney beans, soaked overnight and drained (or 2 cans (15oz/425g each) kidney beans, rinsed and drained)
  • 4-5 dried Persian limes (limoo amani), pierced with a fork a few times. Soaked in warm water for 30 minutes.
  • 4 cups (950ml) beef or chicken broth
  • 1-2 tablespoons lime juice (to taste)

Instructions:

  1. Season the lamb/beef with turmeric, salt, and pepper. Brown the meat in batches in the vegetable oil in the pot/dutch oven. Remove the meat and set aside.
  2. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes.
  3. Add the chopped parsley, cilantro, spinach, scallions, and fenugreek (fresh or dried) to the pot with the onions. Sauté, stirring frequently, until the herbs are significantly reduced in volume and darkened in color (about 15-20 minutes).
  4. Return the browned meat to the pot. Add the soaked kidney beans (or canned beans), soaked dried limes, and beef/chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-2.5 hours, or until the meat is very tender.
  5. Remove the dried limes. Season with additional salt, pepper, and lime juice to taste. Serve hot with fluffy basmati rice.