Directions

1Heat the Dutch oven over a medium/low flame. Pour half of the oil in the pot and add the parsley and tarreh(or chives). Slowly cook the herbs down until all of the moisture is cooked out, this will take about 15 minutes.

2Remove cooked herbs and place on a plate, set aside. Wipe out pot and reheat, add in a more oil and diced onions.

3Cook onions until lightly golden brown and add in turmeric, remove from pot and place on a separate plate.

4Pour in the remaining oil and allow to heat for 1-2 minutes.

5Add cubed meat with salt and pepper into pot and cook until browned.

6Add cooked herbs and onions back into the pot, cook for 2-4 minutes to heat through.

7Pour water into pot and bring to a strong simmer.

8Add in dried limes and simmer for 1 hour on low heat.

9Add in the fenugreek and beans.

10Continue to simmer for an additional 30-40 minutes.

11The stew is ready when the oil has surfaced to the top. Do not skim oil.