Quarantine cooking lesson #12
IMPORTANT: Please pay attention to the mix herb recipe. This stage is very important to having an amazing tasting stew.
Herbal mix:
4 parsley bunch
4 cilantro bunch
6 green onions (only the green parts)
1 tbsp of dried fenugreek
Chop parsley & cilantro finely (not mushy). Process each in food processor separately. It’s better to chop the green onions by hand into very small pieces, but if difficult put it in the food processor. Brown all the herbs in a 1/4 cup of olive oil (add oil little by little) over medium heat for 20 mins & stir constantly until the herbs have a darker color and you can smell the aroma of the herbs. You can let the mixture cool & then place it in a large zip lock bag and flatten the herbs inside the bag and freeze or use them fresh. I used my previously freshly frozen herbs in this recipe.
Ingredients:
1&1/2 pound meat (I use top sirloin)
2 large onions 🧅
1/2 tsp turmeric
1 cup beans (pinto, kidney or black-eyed beans) You can use less if you are not a fan of beans
4 whole dried Persian limes (limoo Omani) pierced with a knife. You can substitute with 4 tbsp of fresh lime juice.
Salt & pepper to taste

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