Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 pound (450g) lamb stew meat, cut into 1-inch cubes
  • 1 large onion, finely chopped (about 1 cup/150g)
  • 2 celery stalks, finely chopped (about ½ cup/75g)
  • 2 carrots, finely chopped (about ½ cup/75g)
  • 4 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pinch of saffron threads
  • 8 cups (2 liters) beef or vegetable broth
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 cup (175g) green or brown lentils, rinsed
  • ½ cup (75g) dried chickpeas, soaked overnight and drained (or 1 15oz can, rinsed and drained)
  • 2 tablespoons tomato paste (30ml)
  • 2 tablespoons all-purpose flour (30g), mixed with ¼ cup (60ml) water to form a slurry
  • Juice of 1 lemon
  • ¼ cup (5g) chopped fresh cilantro, plus extra for garnish
  • ¼ cup (5g) chopped fresh parsley, plus extra for garnish
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in the stockpot. Brown the lamb, then remove and set aside. Add onion, celery, and carrots and sauté until softened. Stir in garlic and ginger and cook until fragrant.
  2. Add cinnamon, turmeric, cumin, coriander, and saffron. Cook, stirring constantly, until fragrant.
  3. Return the lamb to the pot. Pour in broth and diced tomatoes. Add lentils and chickpeas. Bring to a boil, then reduce heat and simmer.
  4. Cover and simmer until the lamb and lentils are tender (approx. 2 hours). Check occasionally and add more broth if needed.
  5. Stir in tomato paste. Gradually whisk in the flour slurry to thicken the soup. Simmer until thickened.
  6. Stir in lemon juice, cilantro, and parsley. Season with salt and pepper to taste.
  7. Ladle into bowls, garnish with fresh cilantro and parsley, and serve hot.