Persian Lamb and Herb Stew with Dried Limes

What you need

• 750 g (1 3/4 lb) lamb shoulder, cut into 3 cm cubes
• 1 large onion, diced
• 1 tsp ground turmeric
• 1/2 tsp black pepper, freshly ground
• 1 tsp salt
• 400 g (14 oz) cooked red kidney beans, drained, or 1 can
• 4 dried limes
• 1 lemon, juiced
• 2 tbsp olive oil, divided
• 60 g (2 cups) spinach, chopped
• 100 g (1 cup) scallion greens, chopped
• 60 g (1 cup) flat-leaf parsley, chopped
• 30 g (1/2 cup) cilantro, chopped
• 1 tbsp dried fenugreek leaves

Method

Restated from the original video

1. 1

   Heat 1 tbsp of the olive oil in a large heavy pot over medium-high heat. Brown the lamb on all sides in batches, 6-8 min.

2. 2

   Add the onion and cook, stirring, until soft and translucent, 5-6 min.

3. 3

   Sprinkle over the turmeric, salt and black pepper and stir for 1 min.

4. 4

   Pour in 480 ml (2 cups) water and bring to a boil. Cover, lower the heat and simmer gently for 1 hour.

5. 5

   When the stew has 30 min left, heat the remaining oil in a frying pan over medium-low heat.

6. 6

   Add the spinach, scallion greens, parsley and cilantro and fry, stirring often, until they shrink, darken and smell fragrant, 25-30 min.

7. 7

   Stir in the fenugreek for the last 2 min. Do not add more, as too much turns the stew bitter.

8. 8

   Tip the fried herbs and the kidney beans into the stew, stir well and simmer, covered, for 30 min.

9. 9

   Pierce each dried lime a few times with the tip of a knife and push them into the stew with the lemon juice.

10. 10

    Simmer uncovered for 30 min more, until the lamb is tender and a thin layer of oil rises to the top. Add a splash of water if it gets too thick.

11. 11

    Taste for salt and lift out the limes before serving.

Imported from cookingorgeous.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.