Ingredients:
1 1/4 lbs boneless leg of lamb, trimmed and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup chopped onions
1 tablespoon tomato paste
4 cups water
1 cup drained canned chick-peas ( garbanzo beans)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
2 cups chopped tomatoes
1/2 cup dried small red lentils or 1/2 cup brown lentils
1/2 cup chopped red bell peppers
1 ounce angel hair pasta, cooked ( 1/2 cup cooked)
1 tablespoon minced fresh cilantro
1 tablespoon fresh lemon juice
Directions:
Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently.
Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.
Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.
Yield: 4 servings (serving size: 1 1/4 cups).
Servings: 4
Time preparation: 40 min.
Time total: 100 min.