Fenugreek, an aromatic dried herb, gives this hearty stew its distinctly floral flavor. This recipe first appeared in our March 2012 issue, with Anissa Helou’s story The Land of Bread and Spice.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 1⁄4 cup canola oil
- 1 lb. veal shoulder, cut into 1″ cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. ground turmeric
- 1 large yellow onion, minced
- 2 cups minced parsley
- 1 1⁄2 cups minced cilantro
- 2 bunches scallions, minced
- 2 cups dried kidney beans, soaked overnight, drained
- 1 1⁄2 tbsp. dried fenugreek
- 4 dried black limes
- Lavash or pita, for serving
- Heat oil in a 6-qt. saucepan over medium-high heat. Season veal with salt and pepper. Add to pan; cook, turning, until browned all over, about 8 minutes. Transfer to a plate; set aside. Add turmeric and onion; cook until softened, about 10 minutes. Add parsley, cilantro, and scallions; cook until dark green, about 8 minutes. Return veal to pan with beans, fenugreek, limes, and 4 cups water; boil. Reduce heat to medium-low; cook until limes have softened, about 10 minutes. Pierce 2 limes with a paring knife; cook, partially covered, until veal is tender, about 1½ hours. Serve with lavash.