Ingredients
-
2 lbs boneless lamb stewing meat (cut into 3/4-inch cubes) or 2 lbs boneless beef roast (cut into 3/4-inch cubes)
-
1 large onion, finely chopped
-
1/3 cup cooking oil
-
1 teaspoon turmeric
-
1 1/2 cups water
-
6 dried limes or 1/2 cup fresh lime juice
-
salt
-
black pepper
-
1 1/2 cups spinach, finely chopped
-
1/2 cup parsley, finely chopped
-
1/4 cup cilantro, finely chopped
-
1/4 cup garlic chives, finely chopped (tareh)
-
1/4 cup fenugreek leaves, finely chopped (also called shanbelileh)
-
1 large potato, diced
-
1 cup green onion, finely chopped
-
3/4 cup kidney bean (canned is fine)
Instructions
- Trim meat and cut into 3/4" cubes.
- Fry onion over medium heat in half of the oil until golden.
- Add turmeric and fry for 2 more minutes.
- Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
- Reduce heat.
- Add water, drained kidney beans, salt and pepper to taste.
- Cover and simmer gently for about an hour or until meat is tender.
- Fry potatoes over high heat in the remaining oil until lightly browned.
- Add to sauce, leaving oil in the pan.
- Cover and simmer for 10 minutes.
- Add prepared vegetables to frying pan and fry over medium heat until wilted.
- Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
- Adjust seasoning and serve with white rice.