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| 125 Gramm | Chick peas; washed and picked |
| | Over and soaked |
| | Overnight |
| 2 Esslöffel | butter |
| 1 1/2 Teelöffel | cinnamon |
| 1 Teelöffel | ginger ground |
| 1 Teelöffel | turmeric ground |
| 1 Teelöffel | paprika ground |
| 1/2 Teelöffel | black pepper ground |
| 1 Prise | Krokos Greek red saffron threads* |
| 500 Gramm | Lamb fillets or shoulder; cut into cubes |
| 1 gross | onion finely chopped |
| 1/3 Tasse | italien parsley chopped |
| 1/3 Tasse | coriander chopped |
| 400 Gramm | Chopped tinned tomatoes |
| 5 Tasse | Water; (5 to 6) |
| 125 Gramm | Lentils; washed and picked |
| | Over |
| 2 Esslöffel | lemon juice |
| | salt |
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In a large saucepan, melt the butter and stir in the cinnamon, ginger, turmeric, paprika, pepper and saffron threads. Cook slowly for two minutes to release their wonderful fragrances. Add the cubed lamb, onion, parsley and coriander and cook stirring until the lamb is cooked and the onions are soft, about 15 minutes. Add the tomatoes and cook a further 5 minutes. Add the water and chickpeas and heat to boiling point. Simmer for 1 hour, partially covered..
Add the lentils and cook a further 45 minutes until the lentils are soft. Add lemon juice and salt and cook for a further 5 minutes. Serve with extra lemon slices and parsley if desired.
Per serving: 701 Calories (kcal); 25g Total Fat; (30% calories from fat); 37g Protein; 90g Carbohydrate; 62mg Cholesterol; 289mg Sodium Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
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