Ingredients

  • 450 grams lamb leg cubed
  • 1 bunch spinach finely chopped
  • 15 grams fresh dill finely chopped
  • 30 grams fresh cilantro finely chopped
  • 4 leeks trim, finely chop
  • 30 grams chives finely chopped
  • 1 tablespoon fenugreek seed ground
  • 2 tablespoons vegetable oil
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • ½ teaspoon turmeric
  • 1 cup kidney beans pre-soaked
  • 4 dried lemons
  • 2 cups water
  • 1 tablespoon lemon juice optional

Directions

1. Place chopped vegetables and herbs in a pot. Stir until excess water has evaporated. Add 2 tablespoons of vegetable oil and continue stirring until vegetables/herbs are just brown-takes about 15 minutes. You may need to add more oil. Remove from heat.
2. In another pot, add the 1 tablespoon vegetable oil and sauté onions until golden brown. Add meat and stir fry for a few minutes, season with salt and pepper and turmeric. Add presoaked dried beans, drained, . Poke a hole in each of the dried lemons and add them to the mixture. Add about 2 cups of water, place the lid on the pot and let simmer for 15 minutes. Add fried vegetables and simmer for another hour. Once the meat is separated when poked and the meat and vegetables aren't polarized, the stew is ready.
3. Serve over rice. If you like the sour taste, you may add a tablespoon of lemon juice.
4. Hints. When stir frying the vegetables, stir constantly to prevent them from burning.
5. If the stew has a bitter taste, you burnt the vegetables. If it smells like henna, you added too much spinach. Vegetable

Notes
Notes:Original makes 4 servings.
Serving Ideas:Original serves 4.


Categories
Lamb, main course
Keywords
Lamb, main course
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