A delightful Persian-inspired stew combining tender beef, aromatic herbs, and tangy lime for a comforting and flavorful dish.
Cut the beef into bite-sized cubes.
Cutting the beef into uniform pieces ensures even cooking.
Dice the onion.
A sharp knife makes dicing onions easier and quicker.
Heat oil in a large pot and sauté the onion until golden.
Stir frequently to prevent the onions from burning.
Add turmeric and stir for a minute to release its aroma.
Adding spices to hot oil enhances their flavor.
Add the beef cubes and cook until browned on all sides.
Browning the meat seals in its juices and adds depth to the stew.
Pour in water, bring to a boil, then reduce heat and simmer for 45 minutes.
Simmering gently allows the meat to become tender.
Peel and dice the potatoes, then fry them in a pan until golden.
Frying the potatoes adds a nice texture to the stew.
Add the potatoes, kidney beans, and chopped herbs to the pot.
Stir gently to combine all ingredients evenly.
Squeeze the juice of the limes into the stew and simmer for another 15 minutes.
Adding lime juice at the end preserves its fresh flavor.
Serve the stew hot with rice or bread.
Garnish with extra herbs for a fresh presentation.
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