Wash the meat and let it drain.
Cut off the heads of the leaks and scallions and put the stems along
with the rest of vegetables in a kitchen stringer, thoroughly wash and
Using a cutting board, while repeatedly bunching up all vegetables together,
finely chop the vegetables. The smaller the pieces the better. If you have
a food processor, you could use it in place of the manual labor :-)
Place the chopped vegetables in a pot, with heat setting on high and
frequently stir the vegetables until all their excess water has evaporated.
Add two table spoons of cooking oil and continually stir fry the vegetables
until they turn a browinsh color. This process should take about 15 minutes.
Take the pot off and put it aside. During the stir fry process, you may
add a bit more oil if needed. When finished, the vegetables resemble dried
ones with no water remaining in the pot.
In another pot, add about one table spoon of cooking oil and the chopped
onions and stir fry until they turn a golden brown color. Add the meat,
stir fry for a few minutes, add salt, pepper and turmeric and let the meat
fry with the onions for a few minutes. If you are using dried beans, at
this point drain them and add them to the mixture. Turn the heat setting
Next poke a hole in each of the dried lemons and add them to the mixture
(or add the powdered kind). Add about two cups (16 oz) of water, place
the lid on the pot and let it boil for another 15 minutes.
Add the fried vegetables into the mixture, turn the heat setting to
medium-low and let it cook. The cooking time required from this point on
is about an hour. Half way through this period, if you are using canned
beans, add them into the mixture. Once the meat is separated when poked
by a fork, the stew is ready. This stew is served over white rice.
If you like the sour taste, you may add a table spoon of lemon juice
towards the end of cooking.