Qom Kohlrabi Meat Stew

Persian cuisine has a variety of meat stews, each belonging to specific regions. The Qom meat stew however is truly exquisite in many ways. Try this dish and surprise your family.
Ingredients:
1 medium onion
3 tablespoons curry powder
2 tablespoons tomato paste
200 grams white beans
100 grams wheat or pearl barley
500 grams lamb (choose a fatty cut)
2 large kohlrabi roots
1 dried lime or 1 teaspoon powdered lime (you can get this in a Persian grocery store)
Salt and pepper to taste
Vegetable oil for frying
How to:
Soak the beans and wheat in separate containers in cold water overnight. Change the water once during the process. Dice the onion and fry in a generous amount of vegetable oil until golden and crispy. Add curry powder and tomato paste and continue sautéing. Add the drained beans and wheat. Add roughly chopped meat and cook uncovered for 30 minutes. Peel and clean the kohlrabies and chop them roughly and add to the pot. Mix well. Add about a liter of water and bring to a boil. Lower the heat and set the lid on and cook for 4 hours until everything is cooked completely and the stew thickens. Add about a cup of water even hour but you don't want too much liquid. Only about 3 cups is enough. Before serving taste the dish and add lime powder (or lime juice) for acidity.
The traditional Persian way of serving meat stews is to separate the liquids from the solids and serve them in separate bowls. Then using a pestle, the host would grind the solid parts together to form a thick past. Then the liquids are divided between personal bowls and a portion of the thick paste is given to each person on a plate. To eat, each person would break their bread inside their bowl of broth and let it soak and also eat the paste with a piece of bread.