Soak chickpeas and lima beans in water for at least 4 hours or overnight.

Drain and rinse the beans.

Heat olive oil in a heavy casserole dish.

Saute chopped onions until golden brown.

Stir in minced garlic and saute briefly.

Remove the vegetables from the casserole.

Preheat oven to 300 degrees Fahrenheit.

Add lamb chunks to the casserole and saute until lightly browned.

Stir in ground coriander, cumin, and saffron.

Stir in the drained beans and the onion-garlic mixture.

Tuck peeled potatoes, carrot chunks, and eggs (if using) among the other ingredients.

Add 6 cups of water.

Bring to a simmer on the stovetop.

Skim the surface of any impurities.

Cover the casserole and place in the preheated oven.

Bake for 1 1/2 hours.

Add lemon juice and season to taste with salt and pepper.

Cover the casserole with a layer of foil, then replace the lid.

Lower the oven temperature to 250 degrees Fahrenheit.

Bake for 6 hours or longer, until the liquid has been absorbed but the ingredients are still moist.

To serve, remove the eggs, peel them, cut them in half, and arrange them on top of the dfina.

Sprinkle the dfina with toasted slivered almonds and chopped fresh mint.