Ingredients

• 200 gr / 7 oz / 0.4 pound lamb chunks
• 200 gr/ 7 oz / 0.4 pound meat with bones
• 2 cup of chickpea (should be soaked in hot water for one night)
• 2 pieces of medium size onions
• 1 piece of pepper
• 3 pieces of tomatoes or 6 table spoon full of tomato puree
• 1 table spoon full of pepper paste
• 4 table spoon of olive oil
• Salt
• Black pepper
• Flaked red pepper

Directions

Roast the diced onion in olive oil, add the chopped peppers when the onions get slightly browned and roast them together. Add the lamb chunks and stir them until the meat changes color (In this phase I add a matchbox of butter to give a better taste). Add the paste and go on roasting. Add diced tomato or tomato puree when the paste gets honeycombed. Add the chickpea, pour enough water to cover the surface, add the spices and salt and stir it. Leave it on fire for cooking. As I mostly do, I prefer cooking the white bean in pressure cooker. But as the cooking period changes for each kind of pressure cookers, I didn’t find it proper to give an exact cooking time. But we can say approximately between 20-30 minutes…

Enjoy your meal...