1 tablespoon |
olive oil |
2 |
red onions, fairly finely chopped |
500g |
lamb, trimmed of fat and cut into 1–2cm |
1 teaspoon |
ground turmeric |
1 teaspoon |
ground coriander |
1 teaspoon |
ground cumin |
1 teaspoon |
ground ginger |
1/2 teaspoon |
ground cinnamon |
1/4 teaspoon |
ground cardamom |
A pinch |
ground cloves |
4 |
garlic cloves, finely chopped |
50g |
coriander, stems and leaves separated, finely chopped |
50g |
parsley, stems and leaves separated, finely chopped |
1 tablespoon |
tomato paste |
1 litre |
chicken, lamb or vegetable stock |
50g |
red lentils, well rinsed |
6 |
dried limes, see recipe note |
2 |
roasted red peppers, cut or pulled into strips |
250g |
cooked chickpeas |
a squeeze |
lemon juice |
|
sea salt |
|
freshly ground black pepper |