This herb-laden stew can be served with a sabzi polo rice salad – don’t be tempted to reduce the amount of herbs in this recipe, it is what makes the dish.
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 811 |
| Fat | 45.3g |
| Saturates | 9.8g |
| Protein | 62.6g |
| Carbs | 47.6g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSoak the kidney beans overnight. Thinly slice the onion.
Cube the lamb and season with the turmeric, salt and pepper. Mix well to coat.
Heat the pot of a pressure cooker over a high heat and add half the oil.
Add in the lamb and brown evenly on all sides for 15 minutes. Add the onion and sauté for 2 minutes. Drain the beans and add to the pot along with the water. Seal the pot and pressure cook for 30 minutes.
Wash and finely chop the herbs.
Place a frying pan over a medium heat. Add the remaining oil and sauté the herbs in the oil, stirring constantly until wilted and very dark green and the mixture gives off a bright green oil.
Add the herb mixture to the lamb.
Pierce the limes and add them to the pot. Simmer for a further 20 minutes.
Adjust the seasoning and serve.
