Friday - - Ramadan Recipe Special -

Serves 6 Prep and cooking time 2 hours 30 min­utes (plus overnight stand­ing time) 200g dried chick­peas 30g but­ter 600g trimmed lamb shoul­der, ut into 2cm pieces (lamb neck or shank also works well) 2 medium brown onions, finely chopped 3 cloves gar­lic, finely chopped 2 tsp ground cumin 1 tsp ground cin­na­mon ½ tsp ground gin­ger 1 tsp freshly ground black pep­per ½ tsp turmeric 1l meat or veg­etable stock 1l wa­ter 400g canned diced toma­toes 100g green or brown lentils, rinsed 2 tbsp plain flour 60ml lemon juice Large hand­ful of fresh coriander, coarsely chopped Place chick­peas in a medium-sized bowl and cover with cold wa­ter. Leave overnight, then rinse with fresh wa­ter and drain. Melt the but­ter in a large heavy­based saucepan over a high heat. Add lamb, onions and gar­lic and cook, stir­ring, for 6-8 min­utes, un­til lightly browned. Sea­son with salt. Add the spices and cook, stir­ring, for 1 minute, un­til fra­grant. Stir in drained chick­peas; cook, stir­ring, for 2 min­utes. Add the stock and wa­ter to the pan and bring to the boil. Cover the pan, re­duce heat and sim­mer for 1 hour. Us­ing a large metal spoon or pa­per towel, re­move any scum that ap­pears on the sur­face of the soup. Stir in the toma­toes and lentils, and sim­mer, un­cov­ered, for 1 hour. Add the flour to a cup. Grad­u­ally stir in 60ml of wa­ter and mix to a smooth paste. Grad­u­ally stir the flour paste into the soup. Sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, for about 20 min­utes or un­til thick­ened. Just be­fore serv­ing, stir in lemon juice and coriander.


Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.