Khoresht Sabzi (Green Vegetable Stew)

1 lb. ground meat
1 medium onion, grated
1 can red beans, cooked or 1/2 cup red beans
2 bunches green onions
2 bunches parsley
1 bunch cilantro
1 package dill
2 large leeks
1 tablespoon dried fenugreek (optional)
1/2 cup lemon juice
1 teaspoon tumeric
1/4 cup shortening
salt, black pepper

Cook the red beans if not using canned beans and set aside.

Clean and wash the green vegetables.  When drained, chop finely or instead of chopping, put the vegetables through a meat grinder using the coarse blade.  Put the shortening in a large frying pan and add the chopped vegetables.  Fry until the water cooks out and the vegetables become dark green in color.  Stir frequently so that the vegetables do not burn.

Mix the grated onion, ground meat and some salt and pepper together.  In a 2-quart pot add 3 cups water, salt, pepper and the tumeric and bring to a boil.  Make small meatballs (about the size of a walnut) and drop them into the boiling water.  After all the meatballs are made, add the fried vegetables, lemon juice, and red beans.  Cook for 45 minutes.  Serve with plain rice.