Mung Beans + Kohlrabi Spread

Isfahanis love spreads and porridge/halim and have a considerable variety of them. They rarely use garlic with lamb, but in the U.S. I find the garlic brings out the taste. This dish is traditionally made with lamb neck, which—surprisingly—is often available at my local Whole Foods. But cooking lamb necks is labor-intensive, so I’ve used boned lamb shoulder here. You can omit the kashk, which some Isfahanis also do. For a vegetarian version, replace the lamb with crimini mushr