Gheimeh

Method

Soak kidney beans overnight, then boil until three-quarters cooked and set aside. Heat olive oil in a heavy-bottomed pot and brown the diced lamb on all sides, then remove. In the same pot, sauté the chopped onions until golden, then stir in tomato paste, turmeric, salt and pepper. Return the lamb to the pot, add the cooked beans and dried limes, then pour in water. Bring to a simmer, cover and cook gently for 1.5 to 2 hours until the lamb is tender and the sauce has reduced and thickened, stirring occasionally. The stew should be thick and rich, with the distinctive flavour of the loomi permeating throughout. Serve hot with steamed rice or Persian flatbread.