Harira (North African Lamb and Chickpea Stew)
¼ cup of olive oil
1 pound of Lamb, cubed
1 large onion, chopped
2 stalks of celery, chopped
1 teaspoon of tumeric
1 teaspoon of cinnamon
½ teaspoon of ground ginger
1 teaspoon of cumin
pinch of saffron
4 tomatoes, chopped
2 quarts of chicken or beef stock
2 cups of cooked chickpeas
½ cup of lentils
1 cup of parsley
salt and pepper to taste
1) Heat the oil in a large pot over medium-high flame. Add the lamb and brown on all sides. Remove the meat and set aside.
2) Reduce heat to medium and add the onions and celery. Sauté until the onions are translucent. Add the spices and sauté for another 1-2 minutes.
3) Stir in the tomatoes and cook for 3-4 minutes. Finally pour in the stock and return the meat to the pot. Bring to a boil, then reduce heat to medium-low and simmer for about 1 hour.
4) Add the chickpeas, lentils, salt and pepper and simmer for another 20 minutes, or until the lentils cooked through and tender.
5) Adjust seasoning, stir in parsley and serve.