Persian Lamb and Bean Stew
Persian Lamb and Bean Stew



  • 100g dried kidney beans, soaked in boiling water for 1 hour
  • 3 tbsp veg oil
  • 900g lamb shoulder shanks
  • 2 chopped onions
  • 1 tsp ground turmeric
  • 6 dried limes
  • 100g coriander
  • 400g parsley
  • 1 chopped leek
  • 1.5 tbsp dried fenugreek leaves
  • 100g sliced chives
  • Add 2 tbsp of oil to a casserole, then season the meat and sear all over until golden. Remove to a plate, and replace with the onions. Fry for 10 mins to soften, then add the drained beans to the casserole with the dried limes and turmeric. Stir, return the meat to the pan, and cover with 1 litre of water. Pop on the lid, and simmer for 1 hour.
  • Blitz the coriander and parsley in a food processor to finely chop. Fry the leeks in a separate frying pan in 1 tbsp of oil for 8 mins to soften. Stir in the blitzed herbs, fenugreek and chives, and fry for 5 mins. Add this mixture to the lamb with 250ml of hot water, then braise for 2 more hours. Season well, and serve.
4 hrs
4 serving

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