Method

Critical step — herb fry: heat 60ml oil in a wide pan over medium heat. Add all chopped herbs and cook, stirring frequently, for 25–35 minutes until they are very dark green (almost black-green), dry and reduced dramatically in volume. They must smell nutty and intensely herby. Do not rush this step — it is the heart of the dish.
About 5 min
In a separate pot, fry onion in remaining oil until golden-brown. Add lamb; brown on all sides over high heat.
About 11 min
Add turmeric; stir 1 minute. Add the sautéed herb mixture and stir to combine.
About 11 min
Add stock, dried limes and kidney beans. Bring to a boil. Cover and reduce to a very low simmer.
About 11 min
Cook for 90–120 minutes until the lamb is completely tender and falling apart. The sauce should be thick and very dark. Season generously with salt.
About 11 min
Remove the dried limes (they have given their flavour). Taste and adjust salt. Serve over fluffy basmati rice (chelow). The stew is meant to be quite thick — not soupy.
About 3 min

Nutrition per serving (estimate)