Soak 1 cup of dried kidney beans in plenty of water for 2-3 hours, then drain.
Finely chop 4 bunches of parsley, 3 bunches of cilantro, and 2 bunches of chives.
Heat ⅓ cup of vegetable oil in a large pan. Fry the herbs with 1 tablespoon of dried fenugreek leaves for about 15 minutes, stirring often, until darker and fragrant, then set aside.
Heat 3 tablespoons of vegetable oil in a large pot and cook 1 diced yellow onion until golden. Add 1 teaspoon of turmeric and 680g of lamb, cut into 2in / 5cm pieces, and sear until browned all over.
Add 4 cups of water and the beans. Bring to a boil and simmer for about 30 minutes.
Stir in the fried herbs and simmer gently for 1-1½ hours, until the lamb and beans are tender.
Pierce 4 dried limes with a knife and add them to the stew. Season with salt and pepper and cook for 15 minutes more.
