1 large yellow onion, finely chopped
1 tsp. turmeric
1 boneless chuck roast (discard fat and sinew) or 1.5 lbs of lamb stew
1 c. green onions, green parts only, finely chopped
1.5 c. spinach, finely chopped
1/2 c. italian flat-leaf parsley, finely chopped
1/4 c. cilantro leaves, finely chopped
1/4 c. chives or scallion tops, finely chopped
1/4 c. fenugreek leaves, finely chopped
juice from one lemon
4-5 dried persian limes, leemoo-amonee
1 can red kidney beans
Saute the onion over medium-high heat in a couple of tablespoons of canola oil until it is a deep golden brown. Add the turmeric, frying another minute or two, then add the stew meat. Toss well to coat in turmeric, and cook until the meat is browned well on all sides.
Meanwhile, fry the herbs in a health splash of canola oil until they are fragrant and deepening in color. Watch them carefully as they will go bitter if burned. You want them to be a deep, dark green without blackening.
Add the fried greens to the meat & onion mixture, stirring well. Add 1.5 – 2 cups of water (you want a “slurry”, but not “soupy” mixture). Season with salt & pepper to taste (easy on the pepper). Add the lemon juice, turn the heat down, and let the whole thing simmer, covered, for 1.5-2 hours, or until the greens are mostly softened. (Note: if you are using dried beans, you will want to add them at this point)
About an hour into the simmer, add the leemoo-amonee (any sooner and they will turn the stew bitter), pushing them down into the liquid. They will want to pop back up, so try to cover them with a few pieces of meat to keep them submerged.
Finally, add the drained kidney beans, and cook another 30 minutes. Check your seasoning level, adding more lemon juice if needed (before you do, though, press down on the dried limes to get them to release the liquid they’ve absorbed)
Serve with buttered white rice.
Submitted by Matt R.