# Roast the finely sliced
onion with oil. When the
onion turns pink add
chickpea sized chopped
lamb.
# When the water evaporates, add chopped hot red
pepper and long hot
pepper and the pounded
garlic.
# Add paste, crushed red
pepper, salt and finally the boiled kidney
beans.
# Cook over medium heat for 5 minutes without adding water and then add 1 cup hot water, and cook for about 10-15 minutes.
# Take the meal from the stove, sprinkle sliced parsley on it and cover the lid.
# Serve hot.
