قورمه سبزی

Instructions

1. 1 Heat two tablespoons of oil in a large Dutch oven over medium heat, add the diced onions and sauté for eight minutes until golden brown, then add the turmeric and stir for thirty seconds until fragrant.
2. 2 Increase the heat to medium-high, add the lamb cubes to the pot and sear on all sides for about five minutes until browned, seasoning with salt and pepper as the meat develops a nice crust.
3. 3 Pour in two cups of water, bring to a boil, then reduce heat to low, cover the pot, and simmer gently for one hour until the meat is nearly tender and the broth has developed good body.
4. 4 While the meat simmers, heat the remaining tablespoon of oil in a large skillet and sauté the chopped parsley, cilantro, fenugreek, and scallions over medium heat for fifteen to twenty minutes until the herbs turn very dark green.
5. 5 Add the sautéed herb mixture and the pierced dried limes to the stew pot, stirring to incorporate. The herbs should darken the broth significantly and release their characteristic intense aroma.
6. 6 Add the drained kidney beans, cover the pot leaving the lid slightly ajar to allow steam to escape, and simmer on low heat for another forty-five minutes until the meat is completely tender.
7. 7 Taste and adjust the seasoning, adding more salt if needed. The stew should be thick with a deep green colour. Serve hot over fluffy steamed basmati rice with a side of tahdig if desired.