Isfahan Beryan

Method

1. Rinse the 50 g of lamb lung thoroughly under cold running water, pressing out any blood, then leave it to soak in a bowl of cold water for 15 minutes, changing the water once. Drain and cut into 2 cm pieces.
2. Put the 180 g of lamb shoulder chunks and the drained lung into a small heavy saucepan with the 1 quartered onion, 0.25 tsp of turmeric, 0.5 tsp of salt and 500 ml of cold water. Bring slowly to the boil over medium-high heat and skim off the grey foam as it rises.
3. Lower the heat to the barest simmer, cover and cook for 75 minutes, until the meat pulls apart under a spoon and the lung is soft. Top up with a splash of hot water if the pan threatens to run dry.