In a large bowl combine meat, 2 teaspoons turmeric, 1/2 teaspoon salt, pepper, and flour until meat is coated evenly. Set aside.
Heat a large Dutch oven over medium-high heat. Add olive oil and onions. Cook until the onions start to soften. Reduce the heat to medium-low and continue to cook until the onions are translucent. Do not caramelize.
Stir remaining turmeric and 1/4 teaspoon salt into the onions. Increase the heat to high. Add the seasoned stew meat, brownings on all sides, about 15 minutes.
Add broth, scraping the bits from the bottom of the pot. Bring to a boil and reduce the heat to low.
Add dried limes to the pot, cover and cook on low heat for 1 hour. Once limes have softened, you can press them flat with your wooden spoon to remove the air inside.
While meat is cooking, remove stems, especially the thick woody ones, from parsley, cilantro and kale.
Wash, drain and spin green vegetables dry. A salad spinner works great with this step.
Once dried, chop vegetables in batches using a food processor with a metal blade.
In a large non-stick frying pan, over medium-high heat 2 tablespoons olive oil. Add half of the greens and 1/4 cup fenugreek.
Reduce the heat to medium and continue cooking until vegetables are dark green, 15 - 20 minutes. Transfer to the pot with the stew meat.
Add another 2 tablespoons olive oil to the pan and cook the remaining fresh herbs and dried fenugreek until they are dark green, 15 - 20 minutes. Transfer to the pot with the stew meat.
Add the remaining olive oil to the hot frying pan and sauté the green onions until lightly browned and greens are dark. Transfer to the pot with the stew meat.
Stir in the water and lemon juice. Cover the pot and cook for at least another hour or two. The longer the stew cooks, the more fragrant and flavorful your stew will be. Ideally, you can serve the stew the next day.
Drain beans, stir into the stew and cook for one more hour.
Serve with white basmati rice.