Iranian Spinach Stew

Thank you everyone, it tasted lovely!

Measurements not exact as alterations to seasoning needed at end. Recipe enough for 6.

1) Make a herby mix by food processing to finely chop but not puree 2 leaks, a good bunch of parsley, coriander, chives, dill, fresh fenugreek (if you can't find this then use seeds but don't blitz them) and 2 bags of spinach - all herbs need to be as dry as possible.

2) Add a little oil and saute on high in pot until it goes a really dark greeny/bown colour and dried out - will take 15 minutes of constant stirring

2) Half way through the cooking process add dried lime (outter shell crushed blitz - don't use inside of lime as it's very bitter). If you don't have any u can add lime and lemon juice at end to taste

3) Remove greens from pot once cooked. Then sauteed onion and 750g lamb cubes in the pot (traditionally its beef but didn't have any at home!) - add salt, pepper and tumeric once browned.

4) Add 300ml water and place the herby mix and HP 25 mins with NPR

5) Add tinned red kidney beans

6) use saute mode to evaporate fluid to desired consistency

7) At the end adjust seasoning to taste (lemon, salt and pepper).

I served it with brown rice, an onion barberry mix and salad. I reckon the IP saved me an hour! I apologise to any purists out there who I have offended through altering an age old traditional recipe!!

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