For the cleaning:
Start by boiling a large pot of water over a medium-high heat
Wash the stomach of the lamb very well with the help of the cold water; making sure that you remove any debris very well
Once the water starts boiling, put the stomach into the water a few times; but make sure not to burn your hands; this step of boiling water will help you to firm up the stomach of the lamb and will facilitate the process of cutting
Now scrap the inner part of the stomach; make sure to remove the grey lining; then keep the dipping the scrapping until the stomach of the lamb becomes white
Now cut the stomach of the lamb into the size you desire.
With the help of a needle and a butcher twine, sew the stomach into the shape of a pouch.
For the filling:
Start by cutting the liver, and the lungs into small pieces; then finely chop the onion and the garlic
Chop the herbs fine
Place all of your ingredients in a large bowl, and mix all very well
Now, wear gloves and gently fill the pouches with the filling, make sure each pouch is filled very well
Carefully sew close all the pouches.
Now the Osban is ready for you to cook in a sauce; it is better to use a pressure cooker for that:
So to cook the sauce; sauté the garlic and the onion in the oil.
Add all the spices, the tomato paste, the chickpeas and the pouches.
Now add in enough quantity of water to cover the pouches.
Cover with a lid and cook until everything becomes tender for about 30 to 35 minutes.
Serve and enjoy your Osban