Ghormeh Sabzi

Trim the lamb shoulder and cut into 3cm chunks, then season with half the salt and the black pepper.

Peel and finely chop the onion, then peel and mince the garlic.

Finely chop the parsley, coriander and the green tops of the spring onions.

Heat 2 tablespoons of the vegetable oil in a large saucepan and brown the lamb chunks all over, about 8 minutes.

Add the chopped onion and garlic to the pan and cook until softened, about 5 minutes.

Stir in the ground turmeric and cook for 1 minute, then pour in the water and add the dried limes. Bring to a simmer, cover, and cook until a meat thermometer reads at least 90°C and the lamb pulls apart easily, about 90 minutes.

Heat the remaining vegetable oil in a frying pan and fry the chopped parsley, coriander and spring onion tops with the crumbled dried fenugreek leaves until dark green and fragrant, about 12 minutes.

Stir the fried herb mixture into the stew along with the drained kidney beans, and simmer until the beans are heated through and the sauce has thickened, about 15 minutes.

Season with the remaining salt and remove the dried limes before serving.