Ingrédients
- 350 g lamb
- 500 g ripe tomatoes
- 1 tablespoon ground turmeric
- 1 tablespoon ground cinnamon
- 1/4 cup Olive oil
- 2 tablespoons fresh coriander
- 1 tablespoon fresh fresh parsley
- 50 g lentils
- 1 bunch of parsley (about 50g)
- 1 stalk of celery
- 300 g of juicy tomatoes or 4 large tomatoes
- 150 g of tomato caned
- 50 g of flour
- 1 teaspoon of ginger
- 1 teaspoon of cinnamon
- 1 poultry cube
- 1 pinch salt
- 1 pinch black pepper to taste
- 1 pinch of saffron (turmeric for me)
- 50 g of rice
- 100 g of bird tongues (1 handful of vermicelli for me)
- 2 L warm water
Instructions
- Chop the onions, the parsley, the coriander and the celery and mix the tomatoes (I use canned tomatoes Otherwise, pick up the fresh tomatoes and remove the skin).
- In a pot, brown the meat in small dice, add the onions, parsley, coriander and celery and let sweat for a few minutes.
- Add the spices (salt, pepper, ginger, saffron (turmeric for me), cinnamon), as well as the poultry cube, brown. Add the chickpeas soaked the day before but if canned add them at the end of cooking.
- Pour 2L of water, cook for 30 min.
- Add the lentils and mixed tomatoes, and cook covered for 20 min.
- Mix the flour in a bowl of water, and do the same for the tomato puree, pour the mixture into the pot while stirring for 10 min. Add the rice and the vermicelli in the rain. Cook for 15 min uncovered, stirring regularly or until the rice and vermicelli are cooked.
Notes
you can use the rice instead of handful of vermicelli.