Chop the onion and mince the garlic.

Cut the stew beef into bite-sized pieces.

Heat oil in a 4-quart saucepan over medium-high heat.

Brown the chopped onion and minced garlic in the hot oil.

Add the beef to the saucepan and stir, cooking until the meat is no longer red.

Incorporate turmeric, salt, and dried mint, mixing thoroughly.

Pour in boiling water, then cover the saucepan and simmer for 15 to 20 minutes.

Add frozen chopped spinach (or fresh chopped spinach), chopped green onions, chopped leeks, chopped parsley (or dried parsley), and chopped coriander (or dried coriander). Mix well to thaw the spinach.

Cover the saucepan and simmer on low heat for 45 to 60 minutes, or until the meat is tender.

Stir in the lemon juice. If the stew is too thick, add a small amount of water to reach the desired consistency.

Serve hot over steamed rice.