Khoresh Ghormeh Sabzi ba Gusht (Persian Lamb and Herb Stew)

Ingredients

• 500 g diced lamb shoulder
• 100 g fresh flat-leaf parsley, chopped
• 50 g fresh coriander, chopped
• 6 spring onions, sliced
• 20 g fresh fenugreek leaves
• 3 dried limes (limu omani)
• 400 g red kidney beans
• 1 onion, finely chopped
• 1 tsp ground turmeric
• 3 tbsp vegetable oil
• 2 tbsp lime juice

Method

1. 1

   Heat half the vegetable oil in a large pot and fry the onion over a medium heat for 5 minutes until soft, then add the diced lamb shoulder and turmeric and brown on all sides for 6-8 minutes.

2. 2

   Pour in 600ml water, bring to a simmer, cover and cook gently for 45 minutes, skimming any froth, until the lamb is almost tender.

3. 3

   Meanwhile heat the remaining oil in a frying pan and fry the parsley, coriander, spring onions and fenugreek leaves over a medium heat for 10 minutes, stirring often, until deep green and fragrant.

4. 4

   Stir the fried herbs into the pot with the red kidney beans and whole dried limes (pierce each one with a knife first).

5. 5

   Simmer uncovered for a further 20 minutes until the sauce is thick and dark green and the lamb is fully tender.

6. 6

   Stir in the lime juice, taste and add salt as needed, then remove the dried limes before serving with plain basmati rice.