On the heat. Mild

Ingredients

• 1 kg lamb neck slices or shanks
• 2 lamb trotters, split
• 100 g lamb tail fat
• 200 g chickpeas, soaked overnight
• 150 g white beans, soaked overnight
• 2 onions, quartered
• 4 potatoes, halved
• 3 tomatoes · 2 tbsp tomato paste
• 4 dried limes, pierced
• 1 tsp turmeric · salt, pepper

Method

1. Everything except the potatoes into a heavy pot. Cover with water by 5 cm. Bring up slowly and skim thoroughly for 20 minutes.
2. Lid on, lowest heat, 3 hours.
3. Potatoes in for the last 40 minutes. Season.
4. Now separate it. Strain the broth into bowls — that is course one, drunk with torn flatbread dropped into it.
5. Everything left in the sieve goes into a bowl and is mashed to a coarse paste with a pestle — meat, beans, potato, fat and all.
6. That paste is course two, eaten with flatbread, raw onion, fresh herbs and pickles. One pot, two entirely different meals.

Cook's note. Do not serve it as a stew. The separation into broth and mash is not a garnish or a tradition — it is what the dish is, and it is far better than the sum of it.

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