Ghormeh sabzi: the slow herb stew

Ingredients

• 600 g lamb or beef stew meat, in chunks
• 2 onions, finely chopped
• 3 tablespoons oil
• 1 teaspoon turmeric
• 1 cup dried red kidney beans, soaked overnight and drained (or one 400 g tin, drained)
• About 400 g mixed fresh herbs, finely chopped: parsley, coriander and spring onion or leek
• 3 tablespoons dried fenugreek leaves
• 4 dried limes, each pierced a few times with a fork
• Salt and black pepper; about 1 litre hot water

Method

1. Heat 1 tablespoon of the oil in a large pot and cook the onions until golden. Add the turmeric and the meat and brown the meat on all sides.
2. Add the hot water, salt and pepper. Bring to the boil, then cover and simmer for 1 hour. If using dried beans, add them now.
3. Meanwhile, fry the fresh herbs with the rest of the oil over medium heat for 15 to 20 minutes, stirring often, until they are dark green and fragrant. Stir in the fenugreek in the last minute.
4. Add the herbs and the dried limes to the pot and simmer, covered, for another hour or more, until the meat is very tender and the oil rises to the top. If you use tinned beans, add them for the last 20 minutes.
5. Taste and add salt, or a little lime juice if it needs more sourness. Serve with plain rice and tahdig.