Ingredients:
1/2 lb diced lamb or 1/2 lb dice stewing beef
1/2 cup dry lentils
1 (15 1/2 ounce) cans garbanzo beans, with liquid
1/2 cup packed chopped fresh cilantro
1/2 cup packed chopped fresh parsley
1 cup tomato puree
1/2 cup tomato paste
10 cups water
3 tablespoons flour, mixed with
1/4 cup water
1 -2 tablespoon salt, to taste
1 tablespoon black pepper
1/2 tablespoon ground ginger ( NOT fresh ginger)
1/4 teaspoon saffron
4 tablespoons butter
4 tablespoons olive oil
1 large onions, chopped fine
1/2 cup chopped celery ( with leaves)
1/2 cinnamon sticks
Directions:
Add olive oil and butter to a large, heavy pot and brown the meat.
Add the onion and clery and saute until soft, add tomato paste, tomato puree, HALF of the chopped parsley and cilantro, all spices, water, lentils and garbanzo beans.
Simmer for about 40 minutes or until the lentils are tender.
Stir in the flour/water mixture to thicken.
Stir continually and add the remaining cilantro and parsley.
Cook an additional 10 minutes.
Remove cinnamon stick.
Adjust seasonings if necessary.
Serve hot.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.