Ingredients

Instructions

  1. Simmer lamb, whole dried limes, garlic and water in a stew pot until meat is tender, about 1 hour. Skim scum from pot.
  2. Meanwhile, wash all greens very, very well and drain in a colander.
  3. After lamb is tender, strain stock and skim off any fat. Put meat and dried limes aside in a bowl for the moment.
  4. Bring the stock to a boil in the stew pot. Add greens and simmer until well wilted. Cool and puree greens in food processor. Leave it with some texture, not a smooth puree. I use the "pulse" feature.
  5. Return greens to pot and add lamb, limes, kidney beans, cinnamon and nutmeg. Bring to a boil. Simmer to allow flavors to blend and sauce to thicken, about 10-15 minutes. Season to taste with salt and pepper.
  6. Remove limes to serve.
  7. Serve with steamed white basmati rice. Some people like to put a dollop of plain yogurt on the stew to serve.