Persian Lamb Stew (Ghormeh Sabzi)

Instructions

1. In a large pot or Dutch oven, heat the Vegetable oil over medium-high heat. Brown the Lamb in batches, then set aside.
2. Add the Yellow onion to the pot and cook until softened, about 5 minutes. Add the Garlic and Turmeric powder and cook for another minute.
3. Return the Lamb to the pot. Add the Water, Salt, Black pepper, and Dried limes. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. While the lamb simmers, prepare the herbs. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the Parsley, Cilantro, Spinach, and Dried fenugreek leaves and cook, stirring frequently, until the herbs are wilted and darkened, about 15-20 minutes.
5. Add the cooked Herbs and the Kidney beans to the pot with the Lamb. Stir to combine.
6. Cover and simmer for another 30 minutes, or until the lamb is tender and the flavors have melded.
7. Adjust seasoning to taste. Serve hot with steamed rice.