This is the doubled recipe, tripled below.

Ingredients:

2 medium onion
2 lb of cubed lamb
1/4 tsp of turmeric
~1.5 c chicken broth
2 bunch of parsley ~ 2 cups
2 bunch of mint ~ 2 cups (I used it from the garden and it was fine)
5 cups of unripe plums
salt & pepper


tripled:
3 medium onion
3 lb of cubed lamb
1 tsp of turmeric
~2 c chicken broth
3 bunch of parsley ~ 2 cups
3 bunch of mint ~ 2 cups
8 cups of unripe plums
salt & pepper

1. Toss lamb with turmeric salt and pepper, set aside
2. Heat dutch oven with oil or ghee and medium heat
3. Slice onion, add to dutch oven and sauté until translucent (~10 min)
4. Remove onions from pot
5. Turn heat to medium high
6. Add lamb in batches and sear all edges until golden brown
7. Add back in onions
8. Add chicken broth and extra water to JUST cover the meat/onions
9. Simmer for 45 min
10. Add plums, chopped mint, and parsley (in that order don't need to mix)
11. Cover and simmer for at least an hour
12. Uncover, stir and let simmer until ready to eat

Original recipe from: http://www.mypersiankitchen.com/khoresht-gojeh-sabz-unripe-plums-stew/