1 large onion, diced
1-1/2 pound stewing lamb, 1 inch dice.
1/2 cup fenugreek, chopped fine (*)
1 cup chives/scallions, chopped fine (green parts only)
2 cups parsley, chopped fine
4 dried lemons or limes, cracked relatively fine (*)
1 cup dried, pre-soaked (or canned, rinsed) kidney beans.
1 tsp ground turmeric
1 tsp salt
1/2 tsp ground black pepper.
Vegetable (not olive) oil.
- Fry herbs in 2 tsbp veg. oil over medium until darkened (not burned), set aside.
- In large pot, fry onions in veg. oil until golden.
- Add lamb, fry until juices absorbed/evaporated.
- Add spices (salt/pepper/turmeric), fry for 1 minute.
- Add fried herbs, beans, and dried limes/lemons.
- Add 2 cups water, or enough to barely cover.
- Simmer (about 2 hours) covered until beans are cooked through.
- If mixture is too thin, remove cover and allow extra water to boil off.
Serve with tadeeg (recipe coming) or basmati rice topped with saffron-flavored rice.
For saffron rice:
- Crumble and soak 1/4 tsp saffron in 1 tsbp hot water for 30 minutes.
- Add just enough cooked basmati to water to soak up saffron water.
- Sprinkle over rest of basmati (see photo.)
One of the best things you'll ever eat. Though, you will feel like strapping a bomb to yourself and taking out a few infidels...
(*) Easily acquired from any Middle Eastern/Mediterranean grocery.