In a skillet, fry the spring onion, spinach, parsley, coriander, garlic chives and fenugreek in 4 tablespoons vegetable oil stirring continuously until the vegetables are golden brown. Set aside.

In the same skillet, fry the onions in 2 tablespoons of oil until tender, then add in the meat, turmeric, black pepper and salt and cook until the meat starts to change color.

Then add in the red beans and 1.5 cups of water. Cover and cook over medium heat for around an hour until the meat is tender.

Add in the fried vegetables and dried limes then simmer, covered for around 10 minutes.

Serve with white rice.