The stew can be made without dried limes or lime powder; just use the 1/2 cup lime juice called for as a substitute for the powder.
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Add the sautéed 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.
