Method

• 1.
  Rinse and drain the pulses, then place in a large saucepan with a lid. Cover with an inch of water, place over high heat and bring to the boil. Simmer for 50-55 minutes. Season with salt (adding the salt only at this stage will ensure you do not toughen the skins) and cook for a further 20 minutes. Drain and set aside.
• 2.
  Meanwhile, place oil in a large heavy-based saucepan over low heat. Add the onion and cook, stirring frequently, for 45-50 minutes until soft and golden. Add turmeric and half the dried mint. Stir over the heat, and then remove as soon as the mint is fragrant.
• 3.
  Add the lamb, chopped herb stems and the drained pulses. Cover with chicken stock and bring to the boil, then turn down the heat, cover, and simmer for 1 hour 30 minutes-2 hours, skimming occasionally, until lamb is tender.
• 4.
  Remove the meat from the pan and place in a sturdy bowl. Give the meat a good pounding with the end of your rolling pin or your heaviest pestle. (Alternatively roughly shred the meat.) Remove any obvious fat and gristle. Add lamb back into the soup pan and season to taste. Stir in the cooked rice, coriander and parsley leaves, chives, and half of the spinach. Simmer for 10-15 minutes. Add a little water if it is getting too thick.
• 5.
  Before serving, stir in the remaining spinach and season. You want the last batch of greens to keep some brightness against the thick, brown meaty depths.
• 6.
  Divide soup among bowls and spoon over sour cream. Warm extra olive oil in a small frypan over medium heat. Add remaining dried mint and extra chopped herbs. Drizzle over the soup to serve.