Things You'll Need:
- 1 tbsp pure olive (not virgin) oil
- 2 minced garlic cloves
- 2 chopped yellow onions
- 6 c water
- salt
- large saucepans
- 3 tbsp fresh lemon juices
- 1/2 tsp ground turmeric
- 1 tsp fresh ground peppers
- 1/2 c chopped flat-leaf parsleys
- 2 tbsp unsalted butters
- 1/4 c chopped fresh cilantro
- 1/2 tsp ground gingers
- 1 1/2 c cooked chickpeas
- large sauté pans
- 1/2 lb boneless leg of lamb - cut into 1/2-inch cubes
- 1 1/2 c canned roma tomato puree
- 1 tsp ground cinnamon
- 2/3 c lentils
- Salt
- Salt
- Large Saucepans
- Salt
- Salt
- 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
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Step 1
Melt the butter and oil in a large sauté pan over high heat.
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Step 2
Add the lamb and cook about 8 to 10 minutes, until brown on both sides.
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Step 3
Reduce the heat to medium and add the onions, garlic, ginger, cinnamon, and turmeric and cook 3 minutes more.
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Step 4
Add 3 c. water to cover the lamb and bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes.
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Step 5
Meanwhile, boil 3 c. water in a large saucepan over high heat.
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Step 6
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.
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Step 7
Add the lamb mixture, chickpeas, tomato puree, parsley and cilantro to the lentils and simmer for 20 more minutes.
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Step 8
Add salt to taste and the pepper. Remove from the heat, add the lemon juice and serve immediately in individual bowls.







