Ab Ghooshte Fasl

• 1/3 cup dried white haricot or navy beans, soaked overnight
• 1/3 cup yellow split peas, washed
• 1/3 cup black-eyed peas, washed
• 1/3 cup large brown lentils, washed
• 1 pound lamb (shoulder or shank) or stewing beef, whole or in large pieces
• 1 large onion, thickly sliced
• Salt and pepper
• 1 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 3/4 cup chopped flat-leaf parsley
• 4 tomatoes, skinned
• 1 large eggplant, cubed
• 2 green bell peppers, cut into small pieces
• 4 small potatoes, peeled and halved

1. Put the drained beans and the washed peas and lentils in a large saucepan with the meat and onion and about 2 quarts of water.
2. Bring to the boil, remove the scum, and simmer for an hour or more, until the meat and beans are very tender, adding salt, pepper, and spices when the beans have begun to soften.
3. Take out the meat, cut it up into small pieces, and put it back into the pan.
4. Put in the vegetables and cook 1/2 hour more, or until the vegetables are done, adding water if necessary.
5. You may add a handful of dried apricots or pitted prunes at the same time as the meat.

overnight, peas, blackeyed peas, brown lentils, lamb, onion, salt, cinnamon, turmeric, flatleaf, tomatoes, eggplant, green bell peppers, potatoes

Taken from www.epicurious.com/recipes/food/views/ab-ghooshte-fasl-373297 (may not work)