Persian Herb Stew
Ingredients
- 4 cups finely chopped parsley (stems removed)
- 3 cups finely chopped cilantro (coriander) (stems removed)
- 1 cup finely chopped green onions (scallions)
- 3/4 cup finely chopped fenugreek leaves or 3 tablespoons of dried fenugreek leaves
- 5 to 6 tablespoons avocado oil divided
- 1 large onion, peeled, quartered and thinly sliced
- 1 1/2 lb (3/4 kilo) lamb with bone, cut into 5 cm pieces, pat dry
- 1 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- salt to taste
- 1/2 cup dried red kidney beans (soaked overnight and drained)
- 4 whole dried limes (pierced)
- 1 tablespoon dried lime powder or 2 tablespoons lime juice
Directions
- Rinse the herbs, drain well and pat dry
- Heat 2 tablespoons of oil at medium high in a dutch oven. Add sliced onions and saute until translucent and edges turn light golden brown.
- Push onions to the edge of pot. Add meat in the center of pot and brown it slightly. Stir in turmeric black pepper and add some salt. Add 3 cups of water and bring it to a boil.
- Lower heat, add drained beans and simmer for 30 minutes
- Meanwhile, heat 3 tablespoons of oil in a nonstick skillet. Add the chopped herbs and saute for 20 to 25 minutes, stirring frequently, until you can smell the aroma of roasted herbs.
- Add sauteed herbs to the dutch oven and continue to simmer the stew for 30 minutes.
- Add Australian dried limes to the stew and simmer (when limes are soft pierce with fork or knife) and cook until the meat falls off the bone and beans are tender, about 30 to 60 minutes.
- Add dried lime powder in the last half hour, adjusting as per your taste.
- The stew should be thick and not watery. Adjust the consistency, salt, lime and other seasonings.
- Serve the stew hot with steamed rice. It tastes even better the next day!
NOTES:
MEAT: traditional choices are lamb, beef or veal. Lamb leg or shoulder with bone works best. Chicken or fish are other options. Add chicken in the last hour, fish in the last 30 minutes, and lower the amount of water to half. Check vegetarian or vegan options in blog post.
HERBS: it is best to use fresh herbs.
BEANS: Less common options are pinto beans and black eyed peas. If using canned beans, add them in the last half hour
DRIED LIMES: Available online at www.australianblacklimes.com.au
If the stew is watery but beans and meat are well done, separate them out and evaporate sauce at a high temperature.
STORAGE: Refrigerate the stew for 4 days or freeze for 3 months in freezer-safe containers.
Recipe taken from www.thedeliciouscrescent.com