Lamb stew with dried Lime - Gheymeh

500g lamb shoulder or leg chopped into 2cm cubes. (Or stewing beef cuts) 
1 large onion finely chopped
2 cloves garlic finely chopped 
2-3 Limo Amani (dried limes), soaked for 10 minutes. (Can be substituted with lime powder) 
1/2 cup chana dal, soaked for at least a couple of hours
2-3 tablespoons tomato paste
1 teaspoon cinnamon (optional)
2 medium potatoes cut into shoestrings
Oil for frying
Salt & Pepper to season
1- Heat two tablespoons of cooking oil in a pot and add chopped onions. 
2- Stir occasionally until the onion pieces are golden. Add the meat and chopped garlic. 
3- Brown the meat until golden brown, stirring occasionally.  When the meat starts to sizzle, its done. 
4- Poke the lemons with a sharp knife and add them in. 
5- Add 4-6 cups of water and reduce heat to low. 
6- Place the lid on and allow to simmer for around an hour. The meat should be cooked at this stage. 
7- Add tomato paste, drained chana dal and simmer for around 20-30 minutes. Add more water if it needs it. 
8- In a small fry pan, heat some oil and fry the potatoe pieces until golden crunchy. Drain on a paper towel. 
9- Add the fries to the stew and season with salt and pepper and turn off the heat. 
10- Serve with steamed rice. You don't have to eat the limes!