125 ml (1/2 cup) red kidney beans, soaked overnight
500 ml (2 cups) water
2 dried limes whole
salt and pepper
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add veal and sear until browned on all sides (6-8 minutes). Add onions and sauté until tender (1 minute). Season with salt and 1/2 tsp turmeric and mix well to coat. Turn off heat and set aside.
Heat 2 Tbsp. oil in a large pot over medium-high heat. Add in fresh herbs and sauté until wilted and heated through (10 minutes). Season with 1/2 tsp turmeric and dried fenugreek and mix well to combine.
Add in seared veal, kidney beans, water, and dried limes. Stir well to combine and bring the mixture to a boil. Turn heat down to low and cover. Let the stew simmer over low heat until the veal is tender, about 1 to 1.5 hours, stirring occasionally.
Season with salt and pepper to taste and serve warm over Basmati rice.
Tips and Tricks
Instead of soaking red kidney beans overnight, you can use ready-to-use canned red kidney beans.