Gushtnut

Rinse the dried chickpeas, cover with 1.5 L of cold water and leave in a cool place for 24 hours. Then drain the water and rinse the chickpeas once more.

Trim any membranes off the lamb and cut it into small, pea-sized cubes. Scald the tomatoes with boiling water, peel off the skins and dice finely.

Heat the ghee in a cauldron or a heavy-bottomed pot. Add the lamb and fry over high heat for 8–10 minutes, until the meat is browned and the juices have evaporated.

Add the chickpeas and fry together for 3–4 minutes, stirring. Pour in 400 ml of water — it should just cover the chickpeas — and bring to a boil.

Cover with a lid, reduce the heat to low and simmer for 60–75 minutes, until the chickpeas are tender. Add a little more water if needed so the dish doesn't dry out.

Add the tomatoes, stir, cover again and simmer over low heat for another 15–20 minutes.

Season with salt and freshly ground black pepper, stir, and let stand covered for 5 minutes. Serve the gushtnut hot with its thick sauce.