Abgoosht (Persian Lamb and Chickpea Stew)

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Brown the lamb for 6 to 8 minutes, add the onion and cook 5 minutes, then stir in the turmeric and tomato paste for 1 minute.
2. Add the water, soaked chickpeas and pierced dried limes. Bring to a boil, skim off the foam, then cover and simmer on low heat for 1 1/2 hours.
3. Add the potatoes, tomatoes, salt and pepper. Simmer for 45 to 60 minutes more, until the lamb, chickpeas and potatoes are very tender.
4. Strain the broth into a bowl and keep it hot. Lift out the dried limes and any bones.
5. Tear the flatbread into bowls and ladle the hot broth over it. Eat this first, as a soup.
6. Mash the meat, potatoes and chickpeas with a potato masher into a thick, coarse paste. Serve it with bread, raw onion, fresh herbs and pickles.

Tips

• In a pressure cooker, brown the meat and cook everything under pressure for about 45 minutes. The result is just as tender and much faster.
• Canned chickpeas work in a hurry: add them with the potatoes. White beans are a traditional addition, and some cooks add a handful of dried split peas.