Lamb with red beans and herbs (along with rice)
Ingredients:
•1 kg lamb
•650 parsley, leaves only, finely chopped
•550 spring onions, finely chopped
•30g dried chives or 900g fresh chives
•8g dried Fenugreek ( shanbelileh )
•7 pieces of dried lime, soaked
•480g cooked kidney beans
•100g chopped onion, small
•100g vegetable oil (for vegetables)
•150g vegetable oil (for meat)
•1 tsp black pepper
•2 tsp. turmeric powder
•3 tsp. salt
•1 tbsp. dried lime powder or lemon juice if needed
Directions
1.Soak dried limes for 4 hours, rinse every 1.5 hours - this helps remove the bitter taste from the lime and allows for the beautiful flavour be present. Rinse and drain before using.
2.Soak dried chives for 30 minutes, drain and squeeze excess water. keep aside.
3.In a large pot, on medium heat, fry the vegetables (greens onion, parsley and chives) without oil for about 10, until the excess liquid has evaporated. Add 100g vegetable oil, fry for about 10 minutes (Turn off the heat, add the dried fenugreek and mix ingredients together. It is important not to fry the fenugreek as it can give the dish a bitter taste). Set aside.
4.In a large pot, on high heat, saute onions with a 150g vegetable oil until they become translucent. Add in the turmeric powder and black pepper. And add the meat and fry until browned. Add about 2.5 litre of boiling water, allow the liquid to come to a boil. Cover the pot with a lid, reduce heat and allow to simmer for 90 minutes. Add fried vegetables and season with salt, and leave to simmer for an additional 1.5.
5.Add the cooked beans and soaked limes, simmer for additional 20 minutes. Finally, adjust salt and add dried lime or lemon juice, turn off heat. Ready to serve.
6.Serve with rice.
► Behzad from Iran, member of KYCLOS community, holding his handwritten recipe:
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