Persian Lamb, Potato and Chickpea Stew

Ingredients:

• 1 ½ lb lamb shank (preferably bone-in)
• 2 onions, quartered
• 3 large tomatoes, quartered
• 1 tsp turmeric
• ½ tsp black pepper
• 1 cinnamon stick
• 2 tbsp neutral oil (avocado or canola)
• 4 tbsp tomato paste
• 3 large potatoes, cut into 8 pieces
• 15 oz canned chickpeas, drained and rinsed
• 15 oz canned white beans (cannellini), drained and rinsed
• 2 tsp kosher salt
• 4 Persian dried limes, pierced with a fork

To Serve:

• Lavash or sangak bread
• Sabzi khordan (herb platter)
• Torshi (pickled vegetables)

Instructions:

1. Cook the lamb: In a heavy-bottomed pot or Dutch oven, place the lamb, onions, tomatoes, turmeric, black pepper, and cinnamon stick. Add 5-6 cups of water, ensuring the ingredients are covered by about 1½ inches. Cover and bring to a simmer over medium-high heat. Reduce to medium heat and cook for 2-3 hours until the lamb is tender.
2. Cook the tomato paste: While the lamb is cooking, heat oil in a small pan over medium-high heat. Add tomato paste and cook for about 5 minutes, stirring constantly, until it deepens in color.
3. Mash the onions and tomatoes: Once the lamb is cooked and tender, discard the cinnamon stick. Use a slotted spoon to remove the onions and tomatoes, then mash them into a smooth mixture using an immersion blender or a masher.
4. Prepare the stew: Remove the lamb from the pot, discard the bones, and return the lamb to the pot. Add the mashed onions and tomatoes, along with the cooked tomato paste. Add the potatoes, chickpeas, and white beans. Simmer for another 30 minutes until the potatoes are tender.
5. Infuse with dried limes: Pierce the dried limes with a fork and add them to the pot. Cook for an additional 10 minutes, pressing gently with a spoon to release their sour juices. Once done, remove and discard the limes.
6. Mash the stew: Transfer the lamb, potatoes, chickpeas, and beans to a bowl and mash into a coarse mixture.
7. Serve: Ladle the broth into bowls and serve the mashed mixture on a separate platter. Tear lavash or sangak bread into the broth (tilit) and enjoy the stew. Serve with sabzi khordan and torshi.

Notes:

• For richer flavor: Use bone-in lamb to enhance the broth.
• Layer the flavors: Add ingredients in stages, allowing each to fully infuse the flavors.
• Legumes: If using dried chickpeas and white beans, soak them overnight and cook them separately before adding to the stew.
• Skim the foam: As the stew simmers, skim off any foam that forms for a cleaner broth.
• Low and slow: Simmer the stew on low heat to allow the flavors to meld and the lamb to tenderize.