Cut each strip of beef short rib into 3 or 4 pieces. Preheat a heavy bottomed Dutch oven and when it is hot add 2 tablespoons of oil and then the meat. Let the meat seer on all sides, then remove from the pan, and set aside for a moment. Turn the heat down to medium and add the prepared onions and garlic. Sauté the onions for a few moments in the oil and fat that remains in the Dutch oven. Season the onions with salt, pepper, and turmeric. Next, add the short ribs back in and stir. Add the water and cover the pot letting the meat and onions come to a boil.
On peut rajouter du fenugrec frais et des épinards mais pas trop.
In the meantime, preheat a large sauté pan, add the oil, and then add all the chopped herbs. They reduce dramatically as you stir and fry them. Keep frying until any moisture released evaporates. When the herbs are ready, you may add them to the soup. Before adding the herbs, check the boiling soup for any scum that may need skimming.
After adding the herbs, dump in the cooked kidney beans. Next use a sharp object to poke a hole in each of the preserved lemons. I use the tip of my instant thermometer for checking meat temperatures to poke the holes. Throw in the lemons. Check the soup for seasoning. Cover and simmer on low heat for 2 hours. Uncover and simmer for one more half hour and it will reduce and thicken. Serve over any kind of rice, but especially basmati, maybe even Tah Digh.
Variante:
Step 1
Season lamb all over with salt and let sit 20 minutes. Pat meat dry. Heat 3 Tbsp. oil in a large heavy pot over medium-high. Working in batches, cook meat, turning every 2 minutes or so, until browned all over, 10–15 minutes per batch. Using a slotted spoon, transfer meat to a plate.
Step 2
Add onions to pot, tossing to coat. Cook, stirring often, until golden brown, 8–10 minutes. Return meat to pot; add dried beans (if using canned beans, stir in during last 10 minutes of cooking), omani limes, and turmeric. Cook, stirring, until turmeric is fragrant and coats everything, about 1 minute. Pour in 5 cups water; bring to a boil over medium-high. Reduce heat to medium-low, partially cover, and cook, stirring occasionally, 1 hour.
Step 3
Meanwhile, working in batches, starting at stem end, finely slice stems and leaves of parsley and cilantro, making even passes with your sharpest knife as you work your way up through the leaves. Make a few more passes over the pile of chopped herbs with your knife until each batch is very finely chopped. (You should have about 5 cups.)
Step 4
Heat remaining 3 Tbsp. oil in a large skillet or another large pot over medium. Add herbs and garlic chives; cook, stirring often, until bright green and slightly wilted, 8–10 minutes. Season lightly with salt; add fenugreek, crushing it with your fingers to release oils. Cook, stirring, until herbs darken and are mostly dried out, 8–10 minutes more.
Step 5
When stew has cooked 1 hour, add herbs; season lightly with more salt. Partially cover; cook, stirring occasionally, until meat and beans are tender and stew is thickened, 2–2½ hours. If stew thickens before meat and beans are tender, thin with ½ cup water and continue cooking.
Step 6
To serve, divide rice among shallow bowls and ladle stew over.
Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.