Ingredients

Two lamb shanks; 1 cup of dried chickpeas (soaked overnight); 1 cup of dried white beans (soaked overnight); 2 onions (peeled and halved); 2-3 potatoes (peeled and quartered); 2-3 tomatoes (quartered); 4-5 dried limes (limoo amani); 1 tsp of turmeric; salt and pepper to taste; and fresh herbs for garnish (parsley, mint, or coriandar).

Preparation and Cooking

• Rinse the soaked chickpeas and white beans under cold water.
• Place the lamb shanks, chickpeas, and beans in a large enough clay pot with lid, and add the onions, and cover with about 6 cups of water.
• Close the lid and simmer it at around 150-180^oC for about 2 hours.
• Then add the potatoes, tomatoes, dried limes, turmeric, salt, and pepper to the pot, and let it simmer for another 2 hours.
• Once cooked, the lamb shanks can be removed from the pot, and the meat can be shredded from the bones.
• The traditional way to serve the dish is to separate the broth from the solids and serve separately in a bowl with pieces of bread soaked in it. The solid ingredients are mashed together (like a thick stew) and served alongside.

Alternatively, it can be served as a complete stew and garnished with fresh herbs.