Braised Lamb Stew

• 6 tablespoons extra-virgin olive oil
• 4 pounds boneless leg of lamb, cut into 1-inch cubes
• 4 medium onions, peeled and thinly sliced (about 1 1/2 pounds)
• 4 cloves garlic, thinly sliced
• 1 tablespoon coarse salt
• 2 teaspoons freshly ground pepper
• 2 teaspoons ground turmeric
• 1/2 teaspoon ground saffron, dissolved in 1 tablespoon hot water
• 6 whole dried Persian limes, pierced
• 1 cup dried kidney beans
• 4 cups water
• 6 cups finely chopped fresh flat-leaf parsley
• 2 cups finely chopped garlic chives or scallions
• 2 cups finely chopped fresh cilantro
• 1 teaspoon ground fenugreek
• 4 tablespoons dried Persian lime powder or 1/2 cup fresh lime juice

1. Heat 4 tablespoons of the olive oil in a medium stockpot over medium heat.
2. Add the lamb, onions, and garlic, and cook, stirring occasionally, until the meat is no longer pink and the onions are softened, about 20 minutes.
3. Add the salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more.
4. Add the water.
5. Bring to a boil, cover, and simmer over low heat, stirring occasionally.
6. Meanwhile, heat a large nonstick skillet over medium-low heat.
7. Add the chopped parsley, chives, cilantro, and fenugreek.
8. Cook, stirring frequently, until they are wilted, about 10 minutes.
9. Add the remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.
10. Add the sauteed herbs and lime powder to the lamb mixture.
11. Cover; simmer until the meat and beans are tender, about 2 1/2 hours.
12. Uncover the stew, and cook until the beans are very tender and stew has thickened slightly.
13. Adjust the seasoning, if necessary, and serve hot.

extravirgin olive oil, lamb, onions, garlic, coarse salt, freshly ground pepper, ground turmeric, ground saffron, persian limes, kidney beans, water, parsley, garlic, fresh cilantro, ground fenugreek, lime powder

Taken from www.epicurious.com/recipes/food/views/braised-lamb-stew-392273 (may not work)