Bozbash

Brown the lamb pieces lightly in a heavy pot, then add onion and cook until softened.

Stir in tomato paste, saffron or turmeric, salt, and pepper until the fat turns golden.

Add water or stock, chickpeas, and dried plums, then simmer until the lamb is nearly tender.

Add potato chunks and continue simmering until the potatoes are soft and the broth tastes tart and savory.

Skim the surface, finish with dried mint and cilantro, and serve hot with bread.