If you are not using canned beans (I don't use them), you'll want to get started on your beans first. Boil them in a large pot for a few hours until they are about 99% done. You'll know they are done when they are no longer gritty when you bite them. Once they are cooked, strain the beans and set aside.

In a large dutch oven pot, heat 2 tbsp. of the butter till it begins to foam. Then add your diced onions, garlic, salt, turmeric, and cumin. Brown these ingredients and then add your cubed meat. Brown the meat on all sides, once the meat is browned on all sides  one cup of your water.

Put the lid on the pot and allow it to cook for about an hour, check to periodically to stir and to check the level of your liquid. If you find it getting too low or thick, add water. After the first hour is done, add your dried limes, lime juice,  and the rest of your water.

As your beef cooks, saute your herbs. Heat the rest of your butter and as it foams, add your herbs. Cook them down for about 15 minutes.

Now add the sauteed herbsto the beef mixture. Let it cook for another hour, and then add your beans. Cook for another hour. Now check for the following:

) Is the meat soft to the point that you can press down on the cube and it falls apart?

) Are the beans cooked all the way through? I.e. no grittyness

If both of these are fulfilled you can cut the cooking time shorter, make sure your beans don't overcook and become mushy.

You'll want to serve this with a hefty serving of

polow

and tahdig. If you want to be healthy you can skip those...I guess..