Summary

Ingredients

• 450 g tomato (s), aromatic
• 225 g lamb, diced 1 cm
• 0.5 teaspoon ½ turmeric, ground
• 2 tablespoon butter
• 4 tablespoon coriander greens, fresh, chopped
• 0.5 teaspoon ½ cinnamon
• 2 tablespoon parsley, fresh, chopped
• 100 g onion (s), chopped
• 50 g lentils, red
• 75 g chickpeas, dried, soaked overniht, drained
• 200 g shallot (s), chopped
• 25 g vermicelli
• 600 ml water
• salt and pepper

To garnish:

• 1 tablespoon coriander greens, fresh, chopped
• 4 lemon wedge (s)
• 2 teaspoons cinnamon

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Instructions

1. Place the tomatoes in boiling water for about 30 seconds, rinse in cold water and peel them. Cut into quarters and remove the inside. Chop coarsely.
2. Sear the lamb with turmeric, cinnamon, butter, 4 tablespoons of coriander, parsley and onion in a large saucepan for about 5 minutes at a medium temperature, stirring constantly. Add the chopped tomatoes and cook for another 10 minutes.
3. Rinse the lentils with water and add them with the drained chickpeas. Pour in 600 ml of water, season with salt and pepper and bring to the boil. Cover and simmer for 1 1/2 hours. Pour more water if necessary.
4. Add the shallots and cook for another 30 minutes. Add the vermicelli about 5 minutes before the end of the cooking time. Garnish with coriander leaves, lemon wedges and cinnamon.