Persian Lamb Green Stew


Persian Lamb Green Stew

Recipe by Summit Natural Health CentreCourse: MainDifficulty: Easy
Prep timeminutes
Cooking timeminutes


  • 2 lbs. boneless lamb stewing meat, ¾ cubes

  • 1 large onion, finely chopped

  • 1/3 cup oil

  • 1 tsp. turmeric

  • 1 ½ cups water

  • 6 dried limes or ½ cup fresh lime juice

  • ¾ cup kidney beans

  • 1 large potato

  • Salt and Pepper to taste

  • 1 cup green onion, finely chopped

  • 1 ½ cups spinach, finely chopped

  • ½ cup parsley, finely chopped

  • ¼ cup cilantro, finely chopped (optional)

  • ¼ cup fenugreek seeds, finely chopped

  • 2 cups cooked brown rice


  • Prepare brown rice according to package directions.
  • Trim meat and cut into 3/4″ cubes.
  • Fry onion over medium heat in half of the oil until golden.
  • Add turmeric and fry for 2 more minutes. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.
  • Add water, drained kidney beans, salt and pepper to taste. Cover and simmer gently for about an hour or until meat is tender.
  • Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.
  • Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
  • Adjust seasoning and serve with brown rice.