3 tablespoons |
olive oil |
1 |
onion, finely diced |
1 |
leek, finely diced |
1 teaspoon |
ground turmeric |
1/2 teaspoon |
freshly ground black pepper |
450g |
lamb, cut into 2 cm cubes, (from the shoulder) |
1 cup |
coriander leaves |
1 cup |
flat-leaf parsley leaves |
1/2 cup |
chervil sprigs |
1/3 cup |
dill sprigs |
1/3 cup |
fresh fenugreek leaves, lightly crushed |
or 1/2 teaspoon |
fenugreek seeds, lightly crushed |
100g |
dried kidney beans, soaked overnight and drained |
2 |
large dried limes, lightly cracked |
1 litre |
good-quality chicken stock |
100g |
spinach leaves |
1/2 |
lemon, juiced |
1 teaspoon |
sea salt, or to taste |
|
Persian chelow, to serve |
|
thick natural yoghurt, to serve |