Ingredients:

  • 2 lbs lamb shoulder, cut into large chunks
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 tbsp vegetable oil
  • 1 cup dried chickpeas, soaked overnight
  • 1 cup dried white kidney beans, soaked overnight
  • 3 medium potatoes, peeled and halved
  • 1 medium carrot, sliced into thick rounds
  • 1 tbsp tomato paste
  • 1 tsp turmeric powder
  • 4 pieces dried Persian black limes, pierced with a fork
  • 8 cups water
  • 2 tsp salt
  • 1 tsp black pepper

Instructions:

  1. Heat vegetable oil in a heavy-bottomed Dutch oven over medium heat. Add lamb chunks and sear until edges are deep mahogany brown.
  2. Add quartered onions and smashed garlic to the pot, sautéing for 3–5 minutes until onions are translucent and fragrant.
  3. Stir in turmeric and tomato paste, cooking for 1 minute to remove the raw taste.
  4. Add soaked chickpeas, kidney beans, carrots, and pierced dried black limes. Pour in the water and bring to a boil.
  5. Reduce heat to low, cover tightly, and simmer for 3 to 3.5 hours until lamb is fork-tender. (Alternatively, use a pressure cooker on high pressure for 45–60 minutes).
  6. Add the halved potatoes during the final 45 minutes of cooking.
  7. Separate the broth using a fine mesh strainer to serve as the first course.
  8. Use a potato masher to crush the remaining meat, potatoes, and beans together to create the thick Goosht Koobideh mash for the second course.