By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
- Salt
- Large Saucepans
- 1 tbsp pure olive (not virgin) oil
- 1/2 tsp ground gingers
- 3 tbsp fresh lemon juices
- 1 tsp fresh ground peppers
- 1/2 c chopped flat-leaf parsleys
- 1/2 tsp ground turmeric
- 6 c water
- 2 tbsp unsalted butters
- 2 chopped yellow onions
- 1/2 lb boneless leg of lamb - cut into 1/2-inch cubes
- 1 1/2 c cooked chickpeas
- 1 1/2 c canned roma tomato puree
- 1/4 c chopped fresh cilantro
- large sauté pans
- 1 tsp ground cinnamon
- 2 minced garlic cloves
- 2/3 c lentils
Step1
Melt the butter and oil in a large sauté pan over high heat.
Step2
Add the lamb and cook about 8 to 10 minutes, until brown on both sides.
Step3
Reduce the heat to medium and add the onions, garlic, ginger, cinnamon, and turmeric and cook 3 minutes more.
Step4
Add 3 c. water to cover the lamb and bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes.
Step5
Meanwhile, boil 3 c. water in a large saucepan over high heat.
Step6
Add the lentils, reduce the heat to low and simmer uncovered for 20 minutes. The lentils and lamb should finish cooking at about the same time.
Step7
Add the lamb mixture, chickpeas, tomato puree, parsley and cilantro to the lentils and simmer for 20 more minutes.
Step8
Add salt to taste and the pepper. Remove from the heat, add the lemon juice and serve immediately in individual bowls.