A traditional stew that’s handed down through the generations!
Makes: 4-6 servings.
- 2/3-pound lamb or beef
- 1 tablespoons butter or ghee
- 3 cups water
- 1/3 cup dried lentils
- 1 cup tomato sauce
- 2/3 tablespoon tomato paste
- 2 ½ -3 tablespoons water
- 1/3 tablespoon cinnamon
- 1 teaspoon ginger
- 2/3 teaspoon turmeric
- 1/3 cup cilantro, chopped
- ¾ cup parsley, chopped
- 1 large onion (grated)
- ½ cup celery, diced
- 2 cups chickpeas-soaked in water 45-60 minutes
- 5-6 large tomatoes
- 1 ½ cup water or no sodium chicken stock
Preheat the oven to 300 and prepare 9x9 pan.
Chop tomatoes in half, wrap in aluminum foil, drizzle with olive oil, close but leave room for hot air to escape, put in the dish and cook 15-20 minutes or until soft.
Slip skin off with fork and transfer tomatoes to processor and puree. Set aside.
Warm pot over medium high heat add oil and butter/ghee then sauté tomato paste, cinnamon, ginger, turmeric, cilantro, parsley, celery, onions, and stir fry 2-3 minutes.
In a large pot over medium high heat add oil and brown meat. Stir in water, lentils, chickpeas, water or stock.
Bring to a boil, reduce heat, cover, simmer for 45-55 minutes.