Ingredients:

  • 120 g / 4 oz Dried Chickpeas (Nokhod)
  • 120 g / 4 oz Dried White Beans (Navy or Cannellini)
  • 3 tbsp Olive Oil or Vegetable Oil
  • 1 kg / 2.2 lbs Lamb (Shank, neck, or breast, on the bone for best flavour)
  • 1 large Yellow Onion, finely diced
  • 1 tsp Turmeric Powder
  • 1 tsp Black Pepper, freshly ground
  • 1 tsp Salt (plus more to taste later)
  • 4 tbsp Tomato Paste (concentrated)
  • 2 Litres / 8 cups Cold Water (or low-sodium broth)
  • 4-5 whole Dried Persian Limes (Limu Omani), pierced 5-6 times each
  • 3 medium Russet or Yukon Gold Potatoes, peeled and quartered
  • 2 medium Roma Tomatoes, halved

Instructions:

  1. Soak Legumes: Place chickpeas and white beans in a large bowl, cover with plenty of cold water, and leave to soak overnight (minimum 8 hours). Drain and rinse thoroughly before cooking.
  2. Sear the Lamb: Heat oil in the large pot over medium-high heat. Pat the lamb pieces dry and sear them in batches until browned on all sides. Remove lamb and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the diced onion to the pot and sauté gently until translucent, about 6–8 minutes.
  4. Toast Spices & Paste: Stir in the turmeric, pepper, and salt. Cook for 1 minute until fragrant. Push onions aside, add the tomato paste, and cook the paste directly on the bottom of the pot for 2 minutes to deepen its flavour (this is crucial!).
  5. Combine & Simmer: Return the seared lamb to the pot. Add the soaked, drained legumes and the cold water/broth. Bring the mixture to a rolling boil, then immediately reduce the heat to the lowest setting for a very gentle simmer.
  6. Add Limu Omani: Add the pierced dried limes. Cover the pot and let the stew simmer for 2.5 hours. Check occasionally to ensure the water level is sufficient and the heat is low and steady. The meat should be nearly falling off the bone.
  7. Add Final Fillers: After 2.5 hours, stir in the quartered potatoes and halved tomatoes.
  8. Continue Simmering: Cover and cook for another 60–90 minutes, or until the potatoes are tender and the meat is falling away from the bone easily.
  9. Separate the Components: Use a slotted spoon or spider strainer to carefully remove all the solids—meat, beans, chickpeas, potatoes, tomatoes, and dried limes—into a separate, heatproof bowl.
  10. Prepare the Broth (Ab): Ladle the remaining liquid (the Ab) into small soup bowls.
  11. Prepare the Koobideh: Remove and discard the dried limes. Pick out the lamb bones and discard them. Use a potato masher or pestle to thoroughly mash the remaining solids (meat, potatoes, legumes, and tomatoes) into a coarse, rich, cohesive paste (Goosht or Koobideh). Taste and adjust seasoning (salt/pepper).
  12. Serve: Serve the Ab (broth) immediately with flatbread for Tilit, followed by the Koobideh (mashed solids) alongside the traditional garnishes.