Persian Lamb and Chickpea Stew (Abgoosht-Inspired)

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add lamb cubes and sear until browned on all sides, about 5-7 minutes. Remove lamb and set aside.

Add chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add minced garlic, turmeric powder, black pepper, and salt, cooking for 1 minute until fragrant.

Return the seared lamb to the pot. Add drained and rinsed chickpeas, water, and pierced dried Persian limes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 90 minutes.

After 90 minutes, add the quartered potatoes to the pot. Continue to simmer, covered, for another 60 minutes, or until the lamb is very tender and the potatoes are cooked through.

Carefully remove the dried Persian limes before serving. Taste and adjust seasoning if necessary.

Serve the stew hot, traditionally with warm bread for dipping.