ingredients
500g of lamb cut in cubes of 1 cm
75g dry chick peas, soaked overnight and drained
75g green lentils, 1 can of peeled tomato 2 Case of tomato paste
1 celery stalks, finely chopped
1 onion, peeled and chopped
1 teaspoon of turmeric
1 teaspoon of cinnamon
½ teaspoon ground ginger
2 tablespoons olive oil
½ teaspoon of paprika
½ teaspoon of cumin powder
2 tablespoons flour + water 100ml
the juice of 1 lemon
2 tablespoons fresh coriander, chopped
salt and pepper
Preparation
Heat the oil in a saucepan, add the meat and brown on all sides. Add the onion, celery and spices and cook until tender. Add the chickpeas, lentils, tomatoes, tomato paste and water and simmer, covered, over low heat for 50-60 minutes until the legumes are tender. Continue to check the level of broth, add water if necessary.
Mix the flour to obtain a dough without lumps with 100 ml of water, then pour into the soup. Stir the soup constantly for five to ten minutes until thick. Season, then squeeze lemon juice and coriander before serving soup.