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1/2
1
few
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1
1
1
1/4
2/3
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4
6
1/2
2
6
2
3/4
2
1-1/4
1
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t
t
t
t
t
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oz
oz
c
#
oz
T
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qt
oz
T
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Chickpeas (1)
Lamb, lean
Saffron threads
-- Seasonings
Turmeric
Peppercorns, black
Cinnamon
Ginger, ground
Salt
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Celery w/leaves
Onions
Parsley, flat
Tomatoes
Onions tiny (2)
Butter
Lentils
Water
Noodles (3)
Lemon Juice
-- Garnish
Lemon Slices
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Do Ahead - (8 hours)
- IF using dried CHICKPEAS, soak them 8 hours or overnight.
in 1-1/2 cup water with 1 teaspoon Salt. Drain, rinse
and drain.
PREP - (30 min)
- Cut LAMB into 1/2 inch cubes.
- Soak SAFFRON in a little warm water for 15 minutes or so
(otherwise oil in the recipe can block release of its flavor).
- Grind all Seasonings items together.
- Chop CELERY, ONIONS and PARSLEY small. Mix.
- Scald TOMATOES 1 minute in boiling water. Quench in cold
water, peel and chop small.
- Scald TINY ONIONS 1 minute in boiling water and quench in
cold water to ease peeling. Cut as little as possible from the root
end, and not much more off the top, so they hold together in cooking.
- Squeeze LEMON JUICE.
RUN - (2-1/4 hrs)
- In a large sauté pan or heavy bottom pot, heat Butter.
Stir in Lamb, Spice Mix and Celery Mix. Cook
stirring over moderate heat for about 5 minutes, then stir in
Tomatoes. Continue to cook, stirring frequently, over moderate
heat for another 10 to 15 minutes.
- IF using soaked dried Chickpeas, add them now. Wash
Lentils and stir into the pot. Add 2 quarts (8 cups) of
Water. Bring to a boil and simmer 1-1/4 hours.
- Stir in Tiny Onions and Chickpeas (IF canned).
Continue to simmer another 30 minutes.
- Stir in Noodles and check Salt. Continue to simmer
until tender, another 5 minutes or so.
- Stir in Lemon Juice and take off the heat.
- Serve hot garnished with Lemon Slices. Serve Lemon Wedges
on the side if desired.
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