1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons cilantro leaves, chopped
2 teaspoons ground cinnamon
1 teaspoon paprika
1 pinch saffron, lightly toasted and crushed
¾ pound ground lamb
1½ quart chicken stock
1 cup dried lentils
1½ cup cooked chickpeas (rinse well, if canned)
Salt to taste
Garnish with goat yogurt and fresh chopped cilantro
In a large, heavy-bottomed pot under medium heat, sauté onions until lightly golden in color. Add garlic and fresh ginger and cook for five more minutes.
Add cilantro and ground spices for two minutes. Add ground lamb and cook through, breaking up clumped pieces.
Add chicken stock and bring to a simmer. Add lentils and chickpeas, return to simmer and cook for 20-30 minutes or until lentils are fully cooked. Remove from heat. Adjust seasoning to taste.
Garnish with a dab of goat yogurt and fresh cilantro on top.