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4-6

8-10 lamb ribs (here: 2 lamb shanks); 50g Kurdiuk or lardons; 1 red onion; 1 white onion; 2 sweet red peppers; 1 chilli pepper; a handful of chickpeas; 4 medium sized tomatoes; 1 quince; 1 carrot; a bunch of coriander; a pinch of sumac; 1 tsp cumin; 1 tsp coriander; salt

Kovurma shorva

Soak the chickpeas overnight. In the morning place them in a pan of fresh water, bring to the boil and simmer for 40 minutes. Dice the kurdiok and fry it in a pan until the fat runs. Remove the crackling and fry the lamb in the fat until a slight crust forms. Remove the meat from the pan and add the sliced carrot, onion and quartered tomatoes. Cook for a couple of minutes, crush the coriander and cumin with a heavy knife and add it to the pan. Add the sliced pepper and stir. Cook for 5 minutes and then return the meat to the pan. Add the chilli and 1.5 litres boiled water, bring to the boil and simmer for 20 minutes. Meanwhile marinate the onion: peel the white onion and slice it into semi-circles. Sprinkle it with sumac and a pinch of coarse salt then squash it with your hands. Leave to stand under a weight (a bottle of water for example). Season the meat, add the chickpeas, and sliced quince and cook for another 15-20 minutes. Place the meat in warmed deep bowels, add ladles of soup and sprinkle with chopped coriander and the marinated onion. Serve immediately.

Kovurma shorva

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