Nakhudshurak

Rinse the chickpeas, cover with cold water and leave to soak for 10–12 hours; then drain.

Rinse the lamb on the bone, place in a pot, add 2000 ml of water, bring to a boil and skim off the foam. Simmer over low heat for 60–90 minutes.

Add the whole peeled carrot, 140 g finely chopped onion, bay leaves and black peppercorns; cook for another 30 minutes or so, until the meat is tender.

20–25 minutes before the meat is done, add the peeled potatoes whole. Remove the cooked lamb, carrot and potatoes.

Strain the broth to remove large pieces, then cook the soaked chickpeas in it until tender, about 60–90 minutes.

5 minutes before the end, season with salt, add ground red pepper and half of the chopped cilantro; cover with a lid and let stand off the heat for 5 minutes.

Strain the broth and serve it separately. Cut the lamb and carrot into strips and the potatoes into wedges, mix them with the chickpeas and divide among plates. Sprinkle with the remaining raw onion and cilantro.