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Ingredients
- 2 onions, chopped
- 2 tbsp butter
- 500g diced lamb (organic or pasture-fed)
- ¾ tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp hot paprika
- 1/2 tsp black pepper
- 3 celery sticks, chopped
- 2 carrots, diced
- 400g can organic chickpeas, drained
- 1/2 cup red lentils (soaked for 12 hours at room temperature)
- 1 1/2 litres homemade organic chicken stock
- 1/2 tsp sea salt
- A handful each of chopped parsley and chopped coriander
- 500g ripe tomatoes, chopped
- Lemon wedges
Method
Saute onions in butter until soft. Add lamb and stir gently on a medium heat for 15 minutes.
Add cinnamon, ginger, paprika and pepper and cook for 5 minutes.
Add celery, carrot, chickpeas, red lentils, chicken stock and sea salt.
Reduce heat and simmer for one hour.
Add parsley, coriander and tomatoes and cook for a further 15 minutes.
Serve with wedges of lemon.
