• Heat oil in a pot over medium heat.
• Saute onion until golden brown.
• Add in the lamb, turmeric, salt, pepper and cinnamon. Sear until the lamb is brown on all sides.
• Add split chickpeas and stir well.
• Add in tomato paste and water.
• Bring to boil and simmer over medium low until the lamb is cooked.
• Pierce holes in the dried limes using a fork and add the to the stew. Let it simmer for another 10 minutes.

For gheimeh bademajn (With eggplant)

• Wash and peel the eggplants. Cut them in half widthwise and then in half lengthwise.
• Sprinkle some salt on them and place them in a colander. Let them sit for 30 minutes.
• Rinse and dry the eggplants.
• Heat 4 tablespoons vegetable oil in a pan over medium heat and fry the eggplants for about 4 minutes on each side until cooked.
• When ready to serve, gently add the eggplants to the stew and let them simmer for 5 minutes. Serve the stew with white rice.

For gheimeh sibzamini (with potatoes)

• Wash and peel the potatoes. Cut them into sticks.
• Heat oil in a pan over medium heat.
• Fry the potatoes in the oil until they're soft and golden brown.
• Season with salt.
• Serve the stew in bowls and top with fried potatoes.