Ingredients
Olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
450 gms diced Welsh lamb, cut into small chunks (leg or shoulder)
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp smoked paprika
Salt and pepper
1 l chicken stock
400 gms tin chopped tomatoes
1 tin chickpeas, drained and rinsed
2 tbsp tomato purée
100 gms lentils
50 gms broken vermicelli
1 bunch coriander, chopped
1 bunch flat leaf parsley, chopped
Method
Heat a little oil in a pan. Add the onion and garlic and fry gently for 5 minutes until softened.
Add the lamb cubes, spices and seasoning, stir well and gently fry for 5 minutes.
Add the chicken stock, tinned tomatoes, lentils and tomato purée and bring to the boil, then simmer.
Simmer, uncovered, for approximately 30 minutes if you’ve used leg meat or 45 minutes if shoulder. Add the chickpeas and cook for further 15 minutes. Check to see if lentils and lamb are ready. It should be a soupy consistency, therefore can be thickened with flour and water or add more stock if too thick.
Stir in the herbs just before serving.
Share your favourite recipes with us at food@gulfnews.com
Tell us more about your favourite dishes or recipes at food@gulfnews.com