Ingredients:

  • 150g (½ cup + 1 Tbsp) Dried Chickpeas (Nokhod)
  • 150g (½ cup + 1 Tbsp) Dried White Beans (Loubia Sefid)
  • 900g (2 lb) Lamb Shank, Shoulder, or Neck (bone-in preferred, with some visible fat)
  • 1 Tbsp Vegetable Oil or Ghee
  • 2 medium Yellow Onions, roughly chopped
  • 4 cloves Garlic, minced
  • 1 tsp Turmeric Powder
  • 1 tsp Black Pepper, freshly ground
  • 1 Tbsp Tomato Paste
  • 4 Dried Limes (Limoo Amani), whole (pierced 3-4 times each)
  • 5 litres (10 cups) Cold Water
  • 4 medium Russet or Maris Piper Potatoes, peeled and quartered
  • 1 tsp Salt (or to taste; add towards the end)
  • 1 tsp Dried Mint (optional, for garnish)

Instructions:

  1. Soak the Legumes: The day before, place the dried chickpeas and white beans in separate bowls covered with plenty of cold water. Soak for a minimum of 8 hours, then drain and rinse thoroughly.
  2. Prepare the Aromatics: Heat the oil or ghee in the Dutch oven over medium-high heat. Add the chopped onions and sauté until softened (about 5-7 minutes).
  3. Sear the Lamb: Push the onions to the side. Add the lamb pieces. Sear the lamb quickly on all sides until nicely coloured.
  4. Build Flavour: Stir in the minced garlic and turmeric powder. Cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly—this removes the raw metallic flavour.
  5. Combine & Hydrate: Add the soaked, drained chickpeas and white beans to the pot. Add the pierced dried limes. Pour in the 2.5 litres of cold water.
  6. Bring to Simmer: Bring the liquid to a rolling boil, then immediately reduce the heat to the lowest setting (a gentle simmer). Skim off any foam or impurities that rise to the surface during the first 15 minutes.
  7. The Long Cook: Cover the pot tightly and simmer gently for 2.5 to 3 hours. The meat should be starting to become fork-tender. The broth will have reduced significantly and deepened in colour.
  8. Add Potatoes: After the initial long cook, stir in the quartered potatoes and add 1 teaspoon of salt and pepper. Stir gently.
  9. Continue Simmering: Cover and continue cooking for another 45 to 60 minutes, or until the potatoes are tender enough to mash easily and the lamb is falling off the bone.
  10. The Separation (Crucial Step): Remove the pot from the heat. Carefully use a slotted spoon or ladle to transfer all the solids (lamb, beans, limes, potatoes) into a separate, deep bowl. Leave the liquid broth (the tilit) in the main cooking pot.
  11. Prepare the Koobideh (Mashed Solids): Remove the dried limes (discard them) and any large bones/excess fat from the bowl of solids. Use a potato masher or pestle to thoroughly mash the remaining mixture into a rough, thick purée (Koobideh).
  12. Serve the Tilit and Koobideh: Ladle the hot broth (Tilit) into individual serving bowls. Serve the mashed solids (Koobideh) separately alongside, garnished with a pinch of dried mint, if desired.