Avar shulumdz

Method

Heat oil in a heavy pot and brown the lamb pieces over high heat, stirring occasionally until golden. Add chopped onions and garlic, cooking until softened and fragrant. Stir in crushed coriander seeds, then add diced potatoes, tomatoes, and pre-soaked chickpeas. Pour in water, season with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer for 1.5 to 2 hours until the lamb is tender and chickpeas are soft. Adjust seasoning to taste and garnish with fresh herbs before serving.