Abgoosht

Method

Soak the chickpeas and kidney beans overnight in cold water, then drain. Heat the oil in a large heavy-bottomed pot and brown the lamb chunks on all sides until deeply coloured. Add the onions and cook until softened, then stir in the turmeric and cook for one minute. Add the drained beans, potatoes, salt, and pepper, then pour in the water and bring to a boil. Reduce heat to low, cover, and simmer gently for two and a half to three hours, stirring occasionally, until the lamb is extremely tender and the stew has thickened considerably. The traditional method involves mashing some of the beans and potatoes into the broth to create a thick, rustic consistency. Serve hot in bowls, often with fresh herbs and flatbread on the side.