Braised Lamb Stew

Name: Braised Lamb Stew
Ingredients: 6 tablespoons extra-virgin olive oil; 4 pounds boneless leg of lamb, cut into 1-inch cubes; 4 medium onions, peeled and thinly sliced (about 1 1/2 pounds); 4 cloves garlic, thinly sliced; 1 tablespoon coarse salt; 2 teaspoons freshly ground pepper; 2 teaspoons ground turmeric; 1/2 teaspoon ground saffron, dissolved in 1 tablespoon hot water; 6 whole dried Persian limes, pierced; 1 cup dried kidney beans; 4 cups water; 6 cups finely chopped fresh flat-leaf parsley; 2 cups finely chopped garlic chives or scallions; 2 cups finely chopped fresh cilantro; 1 teaspoon ground fenugreek; 4 tablespoons dried Persian lime powder or 1/2 cup fresh lime juice

16 ingredients

13 steps

Ingredients

6 tablespoons extra-virgin olive oil
4 pounds boneless leg of lamb, cut into 1-inch cubes
4 medium onions, peeled and thinly sliced (about 1 1/2 pounds)
4 cloves garlic, thinly sliced
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 teaspoons ground turmeric
1/2 teaspoon ground saffron, dissolved in 1 tablespoon hot water
6 whole dried Persian limes, pierced
1 cup dried kidney beans
4 cups water
6 cups finely chopped fresh flat-leaf parsley
2 cups finely chopped garlic chives or scallions
2 cups finely chopped fresh cilantro
1 teaspoon ground fenugreek
4 tablespoons dried Persian lime powder or 1/2 cup fresh lime juice

Directions

1

Heat 4 tablespoons of the olive oil in a medium stockpot over medium heat.
2

Add the lamb, onions, and garlic, and cook, stirring occasionally, until the meat is no longer pink and the onions are softened, about 20 minutes.
3

Add the salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more.
4

Add the water.
5

Bring to a boil, cover, and simmer over low heat, stirring occasionally.
6

Meanwhile, heat a large nonstick skillet over medium-low heat.
7

Add the chopped parsley, chives, cilantro, and fenugreek.
8

Cook, stirring frequently, until they are wilted, about 10 minutes.
9

Add the remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.
10

Add the sauteed herbs and lime powder to the lamb mixture.
11

Cover; simmer until the meat and beans are tender, about 2 1/2 hours.
12

Uncover the stew, and cook until the beans are very tender and stew has thickened slightly.
13

Adjust the seasoning, if necessary, and serve hot.