| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Tamara3 |
1 |
servings |
INGREDIENTS
| 125 |
g |
Chick peas; washed and picked |
|
|
; over and soaked |
|
|
; overnight |
| 2 |
tb |
Butter |
| 1 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Ground paprika |
| 1/2 |
ts |
Ground black pepper |
| 1 |
pn |
Krokos Greek red saffron threads* |
| 500 |
g |
Lamb fillets or shoulder; cut into cubes |
| 1 |
lg |
Onion; finely chopped |
| 1/3 |
c |
Chopped Italian parsley |
| 1/3 |
c |
Chopped Coriander |
| 400 |
g |
Chopped tinned tomatoes |
| 5 |
c |
Water; (5 to 6) |
| 125 |
g |
Lentils; washed and picked |
|
|
; over |
| 2 |
tb |
Lemon juice |
|
|
Salt to taste |
INSTRUCTIONS
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.
Converted by MC_Buster.
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
Converted by MM_Buster v2.0n.
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