Ghormeh Sabzi

Ingredients:

1. 500g Diced Lean Lamb

2. 240g Tinned Red Kidney Beans

3. 1 Onion 

4. 4 Bunches Parsley

5. 1 Bunch Coriander

6. 4 Scallions 

7. 1 Bunch Fresh Fenugreek

8. 4 Dried Limes

9. 1 tbsp Turmeric

10. Vegetable Oil

11. Salt & Pepper to taste.

Directions:

1. Wash the herbs in a large bowl, then dry and chop finely.

2. In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, stirring occasionally. Set aside.

3. Finely dice the onion.

4. In a large saucepan, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes.

5. Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes.

6. Add the sauté herbs to the large saucepan, alone with the dried limes.

7. Cover with water and bring to a boil over a high heat. Lower the heat, cover and simmer on low heat for 2 hours.

8. Rinse the red kidney beans.

9. Add the red kidneys beans and continue to simmer for 2 minutes.

10. Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough.

11. Serve over Persian steamed rice

12. Enjoy!