For the broth: In a large stock pot combine the lamb, cardamom and pureed chickpeas, and add water to cover. Bring to a bare boil, then partially cover and simmer until meat is very tender, 1 1/2 to 2 hours, skimming off any scum that rises to the top. When meat is tender, strain broth and set meat aside. As soon as it is cool enough to handle, shred or thinly slice the meat. Discard bones.
Beat 3 of the eggs together with a fork in a small bowl. Oil a 12-inch skillet and place over medium-high heat. When it is hot, pour in the beaten eggs and cook without stirring until dry. Remove this flat omelet to a plate and repeat process with remaining 3 eggs. Allow omelets to cool, then slice into strips 3 inches long and 1/4 wide.
With a mortar and pestle, pulverize apricot kernels, then add water to make a paste. Heat this paste, along with the tahini, in a large wok or skillet on high heat until fragrant, about 30 seconds. Add pickled and fresh ginger and cucumber and cook another minute, stirring constantly. Add yams, then carrots, then mushrooms, then meat. Fry until carrots and yams are cooked through, adding a bit of broth if necessary to avoid scorching.
Bring broth to boil. Drop bean noodles and simmer until cooked through, about 2 minutes. Add stir-fried ingredients and crumbled cheese and simmer until the ingredients are heated through and the cheese begins to melt. Stir in chopped onions, and season to taste with salt and vinegar.
Questions? Visit the board!
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