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extra-virgin olive oil lamb onions garlic coarse salt freshly ground pepper ground turmeric ground saffron Persian limes kidney beans water parsley garlic fresh cilantro ground fenugreek lime powder
Viewed: 51 - Published at: 7 years agoIngredients
- 6 tablespoons extra-virgin olive oil
- 4 pounds boneless leg of lamb, cut into 1-inch cubes
- 4 medium onions, peeled and thinly sliced (about 1 1/2 pounds)
- 4 cloves garlic, thinly sliced
- 1 tablespoon coarse salt
- 2 teaspoons freshly ground pepper
- 2 teaspoons ground turmeric
- 1/2 teaspoon ground saffron, dissolved in 1 tablespoon hot water
- 6 whole dried Persian limes, pierced
- 1 cup dried kidney beans
- 4 cups water
- 6 cups finely chopped fresh flat-leaf parsley
- 2 cups finely chopped garlic chives or scallions
- 2 cups finely chopped fresh cilantro
- 1 teaspoon ground fenugreek
- 4 tablespoons dried Persian lime powder or 1/2 cup fresh lime juice
Method
- Heat 4 tablespoons of the olive oil in a medium stockpot over medium heat.
- Add the lamb, onions, and garlic, and cook, stirring occasionally, until the meat is no longer pink and the onions are softened, about 20 minutes.
- Add the salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more.
- Add the water.
- Bring to a boil, cover, and simmer over low heat, stirring occasionally.
- Meanwhile, heat a large nonstick skillet over medium-low heat.
- Add the chopped parsley, chives, cilantro, and fenugreek.
- Cook, stirring frequently, until they are wilted, about 10 minutes.
- Add the remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.
- Add the sauteed herbs and lime powder to the lamb mixture.
- Cover; simmer until the meat and beans are tender, about 2 1/2 hours.
- Uncover the stew, and cook until the beans are very tender and stew has thickened slightly.
- Adjust the seasoning, if necessary, and serve hot.
