Ghormeh Sabzi

Ingredients

• 600g lamb shoulder or neck fillet, cut into 3cm cubes
• 2 large onions, finely chopped
• 3 tbsp sunflower oil (for the meat)
• 6 tbsp sunflower oil (for frying the herbs)
• 1 tsp ground turmeric
• 200g fresh flat-leaf parsley, finely chopped
• 200g fresh coriander, leaves and tender stalks, finely chopped
• 150g spring onions or leek greens, finely chopped
• 3 tbsp dried fenugreek leaves
• 1 x 400g tin red kidney beans, drained (or 100g dried beans, soaked overnight and boiled for 45 minutes)
• 4 dried limes (limoo amani), pierced several times
• 1 tsp salt, or to taste
• ½ tsp black pepper
• 1 tbsp lemon juice, to finish

Method

1. Heat 3 tbsp oil in a large heavy pot and fry the onions for 12 minutes until golden. Stir in the turmeric for 1 minute, then add the lamb and brown over a medium-high heat for 8-10 minutes.

2. Add 1 litre of hot water, the salt and pepper. Bring to a simmer, cover and cook gently for 1 hour.

3. While the lamb cooks, heat 6 tbsp oil in a wide, heavy pan over a medium heat. Add the parsley, coriander and spring onions. This is the most critical stage of the dish: fry the herbs, stirring continuously, for 25-30 minutes without stopping. The herbs will reduce dramatically in volume and must reach a deep, dark green colour throughout. You will know they are ready when oil begins to seep back out of the herbs. Only at this point add the fenugreek, stirring it in for 2 minutes, as it burns very easily.

4. Stir the fried herbs into the lamb with the kidney beans and the dried limes. Cover and simmer very gently for 60-75 minutes, until the lamb is very tender and the oil rises to the surface. Add a little hot water if the stew becomes too thick.

5. If the limes make the stew too sour, remove them after 45 minutes. Add the lemon juice, taste and adjust the seasoning. Serve with chelo (Persian steamed rice).