Keledos

If using dried chickpeas, ensure they are soaked overnight and then cooked until tender. Drain and set aside.

In a large pot, add the cubed Lamb shoulder and 500g of Water. Bring to a boil, then reduce heat, cover, and simmer for 60-90 minutes, or until the Lamb shoulder is tender. Skim any foam that rises to the surface.

In a separate pan, melt 20g of Unsalted butter over medium heat. Add the finely chopped Onion and sauté until softened and translucent, about 5-7 minutes.