Ghormeh sabsi- herbed lamb stew

This will make a lot. I usually freeze some for later. Specialty items may be found online or local specialty grocery stores.
 2 lbs. lamb or beef
1 teaspoon turmeric
Salt and pepper
Fresh leeks 3-4, the tips lengthwise and wash well to remove the dirt, chopped finely
1/2 a bunch of fresh parsley, chopped finely
1 bunch of fresh cilantro, chopped finely
 1 bag of fresh or frozen spinach, chopped
1- bunch of scallion greens, chopped (optional)
 2 dried Persian limes
1 can of kidney beans or black eyed peas drained
2-3 Tablespoons dried leeks
1 t. Fenugreek leaves (alholva)- do not use too much as it makes it too bitter
 1 package of dried dehydrated veggies for Ghormeh sabsi- I use the Aassan brand which is 2.5 oz. (contains mostly parsely, leek, fenugreek)
3 cloves garlic, chopped

 The dried veggies give it a nice flavor. In a food processor or by hand, finely chop leeks, parsley, cilantro, spinach (unless you are using frozen spinach). In a large stewpot, add some olive oil and brown the lamb or beef with turmeric and salt and pepper over medium heat. Remove the meat and set aside. Pan fry the fresh leeks, parsley, cilantro and spinach and scallions if you are using them. Mixture will turn darker. Add water (about 1-2 cups) and dry veggies.  Add the garlic.  Cook for a minutes then add the limes and return the meat back into the pot. Simmer on low for 2 to 3 hours until the meat is tender. Add the drained, canned beans. Cook for a few more minutes. Serve with basmati rice.