Ingredients

• Lamb shoulder, boneless, in 3 cm cubes 600 g
• Dried red kidney beans, soaked overnight 150 g
• Onion, finely chopped 1 large (150 g)
• Fresh parsley, finely chopped 250 g
• Fresh cilantro, finely chopped 100 g
• Chives or leek greens, finely chopped 150 g
• Dried fenugreek leaves 2 tbsp (4 g)
• Vegetable oil 6 tbsp
• Dried limes (limoo amani), pierced 4 (30 g)
• Ground turmeric 1 tsp (3 g)
• Salt 2 tsp (12 g)
• Black pepper, ground 0.5 tsp
• Water 1 l

Instructions

1. 1

   Heat 4 tbsp oil in a wide pan and fry the parsley, cilantro and chives over medium heat for 15-20 minutes, stirring often, until dark green and fragrant; stir in the fenugreek for the last minute and set aside.

2. 2

   In a heavy pot, fry the onion in the remaining 2 tbsp oil for 8 minutes until golden, add the turmeric and the lamb and brown the meat on all sides.

3. 3

   Add the drained kidney beans and the water, bring to a boil, skim, cover and simmer over low heat for 1 hour.

4. 4

   Stir in the fried herbs, the pierced dried limes, salt and pepper, cover and simmer for another 1.5-2 hours, until the lamb and beans are very tender.

5. 5

   Remove the lid for the last 20 minutes so the stew thickens and a little oil rises to the surface.

6. 6

   Press the limes against the side of the pot to release their juice, taste and adjust the salt.

7. 7

   Serve hot over steamed saffron rice (chelow).