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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil
- 2 1/2 lb. lamb (on bone, approximately, I use a whole shoulder, 1.1kg)
- 2 chickens (or the equivalent)
- 1 celery stalk (roughly chopped)
- 1 carrot (roughly chopped)
- 1 onion (roughly chopped)
- 1 bunch parsley
- 2 chicken bouillon cubes
- salt
- pepper
- 2 Tbsp. butter (or ghee)
- 1 onion (chopped)
- 2 celery stalks (with leaves, chopped)
- 1 cup fresh parsley, chopped
- 1 tsp. turmeric
- 1/2 tsp. canela
- 1 tsp. ground coriander
- 1 tsp. black pepper
- 1/2 tsp. ginger (optional)
- 1 pinch saffron (optional)
- 1/4 cup tomato paste
- 1 cup brown lentils (dried red/, pick over and rinsed, 7.2oz, 204g)
- 15 oz. chickpeas (drained, 425g)
- 1 cup soup noodles (fine)
- 1/4 cup freshly squeezed lemon juice (or to taste)
- 1/4 cup chopped fresh cilantro
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