Persian Lamb Stew (Ghormeh Sabzi) - WellBeing Magazine

Ingredients

• 1½ pounds lamb stew meat, cut into cubes
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 cups mixed fresh herbs (such as parsley or coriander), finely chopped
• 1 cup dried kidney beans, soaked overnight and drained
• 1 tbsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 4 dried limes, pierced with a knife
• 4 cups beef or vegetable broth
• 2 tbsp vegetable oil
• Salt and pepper, to taste