Khoresht-E Ghormeh Sabzi - Herb & Lamb Stew

This is a Persian recipe, lamb stewed in various delicious greens with the tang of preserved lemon. Delicious when served with saffron butter rice. This recipe has been adapted from one I found in The Modern Magazine for Persian Weddings.

• Ready In: 1 hr 55 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can red kidney beans
• 1  handful fresh fenugreek leaves or 2  tablespoons dried fenugreek leaves
• 1  bunch parsley
• 3  small  bunch  coriander
• 2  bunches spring onions
• 1  handful dill
• 2  bunches chives or 2  bunches  of shallot greens
• 360  g  diced lamb
• 1  onion
• 1  large preserved lemon
•  salt and pepper
• 2  lemons, juice of
• 1  tablespoon olive oil

Directions

1. Wash fresh herbs.
2. Chop finely and remove stalks/roots.
3. Fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes).
4. Remove from heat and set aside.
5. Fry chopped onion in pan until soft.
6. Add meat and brown.
7. Stir in the herbs.
8. Add the beans and enough water to cover.
9. Put lid on pan and simmer gently for forty five minutes.
10. Slice the preserved lemon into quarters and add to stew.
11. Simmer gently for forty five minutes.
12. Add lemon juice, salt and pepper to taste.