Persian Stew - Gormeh Sabzi - cooking recipe

Ingredients

1 lb lean lamb, cut into bite-size pieces
3 whole dried limes
3 garlic cloves, peeled
4 cups water
1 bunch cilantro, stems removed
1 bunch Italian parsley, stems removed
1 bunch mint, stems removed
1 bunch spinach, stems removed
1 bunch mustard greens, stems removed
1 (15 ounce) can kidney beans, drained and rinsed
1/4 teaspoon ground cinnamon
1 pinch nutmeg
salt and pepper

Preparation

Simmer lamb, whole dried limes, garlic and water in a stew pot until meat is tender, about 1 hour. Skim scum from pot.
Meanwhile, wash all greens very, very well and drain in a colander.
After lamb is tender, strain stock and skim off any fat. Put meat and dried limes aside in a bowl for the moment.
Bring the stock to a boil in the stew pot. Add greens and simmer until well wilted. Cool and puree greens in food processor. Leave it with some texture, not a smooth puree. I use the \"pulse\" feature.
Return greens to pot and add lamb, limes, kidney beans, cinnamon and nutmeg. Bring to a boil. Simmer to allow flavors to blend and sauce to thicken, about 10-15 minutes. Season to taste with salt and pepper.
Remove limes to serve.
Serve with steamed white basmati rice. Some people like to put a dollop of plain yogurt on the stew to serve.