Ingredients
-
3.5 cups of water
-
900 grams lamb shank or veal shank
-
Two large onions
-
1/3 cup neutral oil
-
1/2 teaspoon turmeric
-
2 tablespoons salt
-
1/2 teaspoon black pepper
-
1 cup of cooked red kidney beans
-
4 cups finely chopped fresh parsley
-
1 cup finely chopped chives or green onion
-
1 cup finely chopped fresh coriander
-
1/2 cup finely chopped spinach
-
3 tablespoons dried fenugreek
-
Five whole dried Persian limes (limo Omani)
-
4 tablespoons lime juice
Directions
- Wash your Persian limes (limo Omani) and set aside in a bowl of water to slightly rehydrate.
- Heat up 1/3 cup of oil in a stewing pot over medium heat.
- Thinly julienne two white onions, then add onions to oil and cook till golden brown. Add lamb or veal shank and fry with the onions.
- Add 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, then add all your herbs. Add the salt after the herbs (to keep the greenness of the herbs).
- Add the 3.5 cups of water to the pot, then take the dried limes and prick a whole in each of them with a knife and add them to the pot.
- Let the meat, herbs, onions, and limes simmer together for two hours. Stir occasionally.
- Keep cooking on medium heat, then after two hours add the cooked kidney beans. Let cook for another hour, stir occasionally.
- Taste the stew and adjust salt to taste. Add your lime juice.
- Cook for another 15 minutes or so until your meat is tender. Enjoy with white saffron basmati rice and a side of fresh white onion and scallions and radish.
