Ingredients:
· 1 lb (450g) lamb or beef stew meat, cubed
· 1 large onion, finely chopped
· 1/2 cup dried fenugreek leaves (or 1 cup fresh)
· 1 cup parsley, chopped
· 1 cup cilantro, chopped
· 1/2 cup chives or green onions, chopped
· 1/4 cup spinach, chopped (optional)
· 4 dried limes (limoo amani), pierced with a fork
· 1 can (15 oz) kidney beans, drained and rinsed
· 2 tablespoons vegetable oil
· 1/2 teaspoon turmeric
· Salt and pepper to taste
· 3 cups water or broth
Instructions:
1. Sauté the Meat: In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until golden. Add the meat and turmeric, and brown on all sides.
2. Cook the Herbs: In a separate pan, sauté the parsley, cilantro, chives, and fenugreek in a little oil for 10 minutes, stirring constantly.
3. Combine and Simmer: Add the sautéed herbs to the meat, then add the dried limes, water or broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for about 2-3 hours, until the meat is tender.
4. Add Beans: In the last 30 minutes of cooking, add the kidney beans to the stew. Adjust seasoning if needed.
5. Serve: Serve hot over steamed basmati rice.
Bonus Tips:
· Adjusting Sourness: If you prefer a more sour flavor, crush one of the dried limes into the stew.
· Bean Variety: You can replace kidney beans with black-eyed peas for a different texture.
· Herb Freshness: Use fresh herbs for the best flavor, but dried ones can be used in a pinch.
Nutritional Value (Per Serving):
· Calories: 320 kcal
· Protein: 23g
· Carbohydrates: 22g
· Fat: 16g
· Fiber: 7g
· Vitamin A: 50% DV
· Iron: 25% DV
Health Benefits:
· Rich in Iron: The combination of red meat and herbs provides a significant amount of iron, which is essential for blood health.
· High in Fiber: The beans add fiber, aiding in digestion and helping to regulate blood sugar levels.
· Antioxidant-Rich: The herbs, particularly fenugreek and cilantro, are high in antioxidants, which help fight inflammation.
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