1 1/4 c. (1/2 lb.) chick peas
1 1/4 c. (1/2 lb.) navy beans
4 tbsp. vegetable oil
2 lg. onions, peeled and chopped
6 sm. new potatoes, peeled
2 lbs. beef (flank steak, short ribs or brisket), cut into 2-inch cubes
8 uncooked eggs in their shells
4 garlic cloves, finely chopped
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. allspice
1 tsp. salt
1/2 tsp. pepper

Place chicken peas and navy beans in separate bowls. Add enough water to each bowl to just cover and soak overnight. Preheat oven to 375 degrees.

In medium skillet, heat oil over medium-high heat and saute onions until golden brown. Place potatoes, onions, meat and eggs in their shells into a large ovenproof pot or casserole with a tight fitting lid. Be careful not to break eggs.

Drain chick peas and beans, discarding soaking liquid and add them to the pot. Add garlic, coriander, cumin and allspice and mix well. Add enough water to pot to barely cover contents. If lid of pot does not fit tightly, put a layer of foil between pot and lid.