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1
Fry the onion in 2 tablespoons of the oil till soft.
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2
Add the meat and turn the pieces until browned all over.
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3
Add about 4 cups of water, to cover.
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4
Bring to the boil and remove the scum, then turn down the heat.
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5
With the point of a knife, make little holes in the dried limes and put them in, as well as the ground dried lime.
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6
Add salt and pepper.
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7
As soon as you have put the meat in, prepare the green vegetables and herbs.
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8
Chop the leeks and scallions finely in the food processor.
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9
Then chop the rest of the herbs.
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10
My impulse is usually to put the herbs in at the last minute, but in this recipe it is quite different.
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11
They are sauteed first, then cooked with the meat for a long time.
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12
Heat the remaining 4 tablespoons oil in a large pan and put all the vegetables and herbs in together.
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13
Saute, stirring often, over medium heat for about 15 minutes, until they begin to darken.
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14
Then add to the meat (if you are using dried fenugreek leaves, put them in at this stage) and simmer for about 1 1/22 hours, until the meat is very tender.
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15
Add the kidney beans about 1/2 hour before the end of the cooking.
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16
As the limes soften, squeeze them with a spoon on the side of the pan so that they absorb the liquid and cease to float on the surface.
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17
Serve very hot over plain white rice.
