Spicy Chicken Tagine with Apricots, Rosemary and Ginger

 

                    This tagine is both fruity and spicy, and the rosemary and ginger give it a delightful aroma.

4 portions

• 2 tablespoons olive oil plus 1 tablespoon butter
• 1 onion, finely chopped
• 3 resh rosemary sprigs, 1 finely chopped, the other 2 cut in half
• 7.5 cm fresh ginger, peeled and finely chopped
• 2 fresh red chillies, deseeded and finely chopped
• 1-2 cinnamon sticks
• 8 chicken thighs
• 1 cup ready-to-eat dried apricots
• 2 tablespoons honey
• 1 x 400g/14oz can plum tomatoes with juice
• Leaves rom a small bunch of fresh green or purple basil
• Salt and pepper
• Plain, Buttery Couscous, to serve (recipe below)

1. Heat the oil and butter in a tagine or heavy-based casserole dish ; add the onion, chopped rosemary, ginger and chillies and sauté until the onion begins to soften.
2. Stir in the halved rosemary sprigs and the cinnamon sticks ; add the chicken thighs and brown them on both sides.
3. Toss in the apricots with the honey, then stir in the plum tomatoes with their juice ; add a little water, if necessary, to ensure there is enough liquid to cover the base of the tagine and submerge the apricots.
4. Bring the liquid to the boil, then reduce the heat ; cover and simmer gently for 35-40 minutes, until the chicken is cooked through.
5. Season to taste with salt and pepper.
6. Shred the larger basil eaves and leave the small ones intact ; sprinkle them over the chicken and serve with Plain, Buttery Couscous.

Plain, Buttery Couscous

4-6 servings

• 2 cups couscous, rinsed and drained
• ½ teaspoon salt
• 400 ml warm water
• 2 tablespoons olive oil
• 2 tablespoons butter, broken into small pieces

To serve

• 1 tablespoon butter
• 2-3 tablespoons blanched, flaked almonds

1. Preheat the oven to 350F (180C).
2. Tip the couscous into an ovenproof dish, stir the salt into the water and pour it over the couscous ; leave the couscous to absorb the water for 10 minutes.
3. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them.
4. Scatter the butter over the surface and cover with a piece of foil or wet parchment paper ; put in the preheated oven for about 15 minutes, until the couscous is heated through.
5. Meanwhile, prepare the almonds ; melt the butter in a heavy-based frying pan set over medium heat, add the almonds and cook, stirring until the begin to turn golden, remove from the pan and drain on kitchen paper.
6. Take the couscous out of the oven and fluff up the grains with a fork.
7. Serve it from the dish or tip it onto a plate and pile it high in a mound, with the toasted almonds scattered over the top.

BON APPÉTIT

Moroccan Fish Tagine

 

                    This recipe uses an ordinary baking dish, with foil in place of the conical tagine lid.

4 portions

• 1 kg boneless, skinless fish fillets such as cod or haddock, cut into large chunks
• 1 onion, coarsely chopped
• A handful of fresh parsley leaves
• 2 garlic cloves, crushed
• 1 x 400gr/14oz can chopped tomatoes
• 4 thin carrots, halved and sliced
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• Pinch of sugar
• Salt and pepper

To serve

• Coriander/cilantro sprigs
• Lemon wedges

For the marinade

• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon coarse sea salt
• 4 garlic cloves, crushed
• 2 tablespoons paprika
• ½ teaspoon cayenne pepper
• 1 tablespoon groung cumin
• Juice of ½ lemon
• ½ cup olive oil

1. To make the marinade, combine the cilantro, salt, garlic, paprika, cayenne, cumin, lemon juice and olive oil in a shallow baking dish large enough to hold the fish in a single layer ; mix well.
2. Add the fish, and use your hands to turn the pieces until the are coated in the oil ; cover with plastic wrap and rerigerate for at least 30 minutes.
3. Preheat the oven to 375F (190C).
4. To make the sauce, put the onion, parsley and garlic in a food processor and process until finely chopped.
5. Transfer to a saucepan set over medium heat ; add the tomatoes, 1 cup water, carrots, cumin, cayenne and sugar.
6. Season, and stir to blend ; bring to the boil, then reduce the heat and simmer, covered, or about 15 minutes, until the carrots are tender.
7. Remove the fish from the refrigerator ; transfer it to a plate and pour the tomato sauce into the baking dish containing the marinade and mix well.
8. Return the fish to the dish, arranging it on top of the sauce ; Cover with kitchen foil and bake in the preheated oven for 10-20 minutes, until the fish is cooked through.
9. Remove from the oven, sprinkle with the cilantro sprigs and grind over some black pepper.
10. Serve with the lemon wedges on the side for squeezing and plain, buttery couscous or rice, as preferred.

BON APPÉTIT

Lamb Tagine with Prunes, Apricots and Honey

 

                    A classic lamb tagine, sweetened with honey and fruits, is the perfect introduction to the tastes of Morocco. Traditionally, this aromatic dish is served with bread to soak up the syrupy sauce. Too balance the sweetness, you could also serve a crunchy salad of finely shredded carrot, onions and cabbage or bell peppers.

4 portions

• 1 tablespoon olive oil plus 1 tablespoon butter
• 2 tablespoons blanched almonds
• 2 red onions, finely chopped
• 2-3 garlic cloves, finely chopped
• A thumb-sized piece of fresh ginger, peeled and chopped
• A pinch of saffron threads
• 2 cinnamon sticks
• 1-2 teaspoons coriander seeds, crushed
• 500 gr boned lamb, from the shoulder, leg or shanks, trimmed and cubed
• 12 dried, pitted prunes, soaked for 1 hour and drained
• 6 dried, pitted apricots, soaked for 1 hour and drained
• 3-4 strips orange zest
• 1-2 tablespoons honey
• Leaves from a small bunch of fresh coriander / cilantro leaves, finely chopped
• Salt and pepper
• Salad and crusty bread, to serve.

1. Heat the olive oil / butter in a tagine or heavy-based casserole dish, stir in the almonds and cook until they turned golden.
2. Add the onions and garlic and sauté until they begin to color ; stir in the ginger, saffron, cinnamon sticks and coriander seeds.
3. Toss in the lamb, making sure it is coated in the onions and spices, and sauté for 1-2 minutes.
4. Pour in enough water to just cover the meat and bring it to a boil.
5. Reduce the heat, cover the tagine or casserole dish and simmer for about 1 hour, until the meat is tender.
6. Add the prunes, apricots and orange zest, cover the tagine again, and simmer for a further 15-20 minutes.
7. Stir in the honey, season with salt and pepper to taste, cover and simmer for a further 10 minutes ; make sure there is enough liquid in the pot, as you want the sauce to be syrupy and slightly caramelized, but not to dry, add a little more water if necessary.
8. Stir in some of the coriander/cilantro and reserve the rest to sprinkle over the top of the dish.
9. Serve immediately with a salad and some crusty bread.

BON APPÉTIT

Keftas and Spicy Dip

 

12 skewers

For the koftas

• 15 ml cumin seeds, crushed
• 15 ml coriander seeds, crushed
• 15 ml fennel seeds, crushed
• 5 ml crushed hot pepper
• 30 ml olive oil
• 1 shallot, chopped
• 2 garlic cloves, minced
• 450 g minced lamb
• 1 egg
• 60 ml breadcrumbs
• Salt and pepper

For the spiced yogurt

• 125 ml sour cream
• 5 ml harissa
• 1 roasted red pepper, chopped
• 30 ml fresh cilantro, chopped
• Salt and pepper

1. In a small bowl, combine the cumin seeds, coriander, fennel and hot pepper.
2. In a small skillet, heat the olive oil and sauté the shallot and garlic for 1 minute; add the spice mix and continue cooking for 1 minute, set aside.
3. In a large bowl, mix the minced meat, egg and breadcrumbs with the previous mixture; stir well and season.
4. Shape elongated meatballs and stick one on each previously soaked wooden skewer.
5. Place the skewers on a baking sheet and cook for 20 minutes at 400F (200C) or cook for 15 minutes on the barbecue over medium heat.
6. In a small bowl, combine the spiced yogurt ingredients and serve with the koftas.

BON APPÉTIT    

Tajine De'al Lahlme M'chsargel (Couscous with lamb and quinces)

 

                The word couscous is synonymous with the magic of North Africa. Originating with the Berbers, the name is used interchangeably for both the semolina grains and the finished dish. Today, there are many regions of the world where couscous dishes are served, but it is the couscous of Morocco that is prized above all others. Here it is combined with lamb and quinces ; cooking meat and fruit together is another keynote of North African cuisine.

                Couscous is most easily prepared in a special two-part pot made of stainless steel, tin, enamel or even pottery, called "couscoussier". Its top half is a coliander or steamer in which the grains of couscous are placed, and the bottom half is a stew pot in which the meat and vegetables simmer, producting the steam that cooks the couscous above.

Serves 6

• 90 gr butter
• 3 onions, finely chopped
• 5 ml ground ginger
• 2 ml ground black pepper
• 2 ml saffron threads, soaked in 30 ml hot water
• 2 ml Cayenne pepper
• 30 ml chopped Italian parsley
• 1.5 kg (3 lb) lean lamb, diced
• 500 ml water
• 750 ml couscous
• 4 onions, chopped
• 500 gr quinces, peeled, cored and sliced
• 80 ml sugar
• 2 ml ground cinnamon

1. Heat one-third of the butter in the base of the couscoussier, then add the onions, ginger, pepper, saffron liquid, Cayenne and parsley and cook gently for 2 minutes ; raise the heat and add lamb.
2. Sauté until the lamb has changed color but has not brown ; pour in the water and heat to boiling.
3. Lower the heat, cover and simmer for about 1 hour ; make sure the water does not evaporate.
4. While the lamb is cooking, prepare the couscous.
5. Place the couscous in a large bowl, cover with cold water, stir once, then drain immediately ; stir again once or twice, then leave for 15 minutes, or until the grains begin to swell.
6. Separate the grains lightly with your fingertips, then tip half the grains into the top of the couscoussier ; place this over the simmering lamb, after adding the chopped onions to it. 
7. Leave until steam rises, then add the remaining couscous ; Steam the couscous, uncovered, for about 30 minutes.
8. Occasionally loosen the grains with a fork to prevent lumping ; remove the top half of the couscoussier from the heat and tip the couscous onto a large shallow platter.
9. Separate the grains with damp fingers ; add the remaining butter to the couscous and lightly rub it in with the palms of your hands, tossing the couscous at the same time.
10. Prepare the quinces while the meat and the couscous cook.
11. Place the quinces in a saucepan and barely cover with water ; add the sugar and simmer for 15 minutes or until tender, then drain.
12. To complete cooking, add the quinces to the lamb ; then slowly trickle the couscous into the top of the couscoussier, cover and steam for 20 minutes, tossing the grains with a fork from time to time.
13. Taste the lamb mixture and adjust seasoning to taste ; you may need more sugar.
14. Place the couscous in a ring around the edge of a large serving dish ; spoon the lamb and quinces into the middle and pour on the sauce.
15. Sprinkle with the cinnamon.

BON APPÉTIT

Djej M'qualli (Chicken with green olives and preserved lemon)

 

                Thi tajine recipe comes from Tetouan in Morocco's north and, like most Moroccan tajines, it is meltinglyntender and fragrant with spice. This dish is usually accompanied by cooked couscous, and is served in the center of the table so that diners can help themselves.

                The preserved lemons should be prepared at least 3 weeks in advance ; otherwise buy them premade from an Asian food store. Use a meat mallet or a rolling pin to crush the olives.

Serves 4

• 2 ml saffron threads, soaked in 30 ml hot water
• 1 roasting chicken, about 1.5 kg (3 lb)
• Coarse salt
• 15 ml olive oil
• 75 gr butter
• 2 large red onons, finely chopped
• 2 garlic cloves, finely chopped
• 2 ml ground ginger
• 2 ml ground cinnamon
• 2 ml hot paprika
• 250 ml water
• Peel of 1 preserved lemon, cut into strips (click here for recipe)
• 8 green olives, crushed
• 30 ml lemon juice
• 30 ml finely chopped Italian parsley
• Extra olives, for garnish, optional

1. Rub the salt on the inside and outside of the chicken and allow to stand for 1 hour ; rinse well and pat dry.
2. Heat the oil and butter in a casserole dish just large enough to hold the chicken.
3. When the oil mixture is sizzling hot, add the chicken and cook until brown on all sides ; add onions, garlic, strained saffron water, spices and 250 ml water.
4. Cover the casserole dish and cook over low heat for 1¼ to 1½ hours, or until the chicken is tender, turning the chicken from time to time ; If the liquid evaporates during cooking, add a little more water as required.
5. About 10 minutes before the end of the cooking time, add the strips of preserved lemon peel and olives ; adjust the seasoning, add lemon juice and the chopped parsley.
6. To serve, place the chicken on a heated serving dish ; strain the sauce from the casserole over the chicken, using the lemon peel and olives as garnish.
7. If desired, extra olives may be added for garnish ; serve with couscous.

BON APPÉTIT

Samek kebab (Fish brochette)

 

                Monkfish and daurade are popular choices in Morocco, but any firm white-flesh fish will work well.

Serves 4

• 2 ml saffron threads, soaked in hot water
• 750 gr (1½ lb) thick white fish fillets, cut into 1 inch (2.5 cm) cubes
• 1 red onion, finely chopped
• 1 garlic clove, finely chopped
• 60 ml chopped Italian parsley
• 15 ml chopped fresh cilantro leaves
• 2 ml sea salt, plus extra for serving
• 2 ml sweet paprika
• 2 ml ground cumin
• 2 ml hot paprika
• 90 ml olive oil
• 30 ml lemon or lime juice
• Italian parsley sprigs, for garnish

1. Place fish cubes in a bowl.
2. Mix together the strained saffron water and the remaining ingredients except for the parsley sprigs ; spoon the mixture over the fish cubes, mix thoroughly but lightly, cover the bowl and chill for at least 4 hours.
3. Press the fish cubes onto skewers and broil (grill) over hot coals or under a preheated broiler ; cook about 4 minutes on each side, or until cooked through but not dry.
4. Spread any remaining marinade over the fish cubes as the brochettes are turned.
5. Garnish with parsley sprigs and serve with small bowl of extra salt and hot paprika.

BON APPÉTIT

Chermouli (Baked fish)

 

                Use any firm-fleshed fish such as a sea bass or bream. Use dried saffron for the seasoning on top of the fish, a dry mixture is required.

Serves 6

• 2 ml saffron threads, soaked in 30 ml hot water
• 250 gr short grain white rice
• 60 ml chopped parsley
• 2 ml salt
• 2 ml ground black pepper
• 2 ml ground cinnamon
• 45 gr butter, softened
• Juice of 1 large lemon
• 1 onion, finely chopped
• 10 ml finely grated lemon zest
• 1 large, firm-fleshed fish, about 2.5 kg (5 lb)
• 60 ml olive oil
• 2 ml dried saffron, extra
• Salt and pepper
• 2 lemons, sliced

1. Fill a medium-sized saucepan with lightly salted water and heat to boiling ; add the rice and cook for about 20 minutes, or until cooked ; drain well and fluff up with a fork, set aside.
2. Preheat the oven to 400F (200C).
3. Mix together the parsley, salt, pepper, saffron water, cinnamon, butter, lemon juice, half the onion, and lemon zest ; stir into the rice.
4. Wipe all over the fish, including inside the cavity, with paper towel ; spoon the stuffing into the fish, then close the cavity.
5. Place the fish in an oiled baking dish.
6. Mix the remaining onion, the oil, dried saffron and salt and pepper, and spoon over the top of the fish.
7. Cover the fish lightly with aluminium foil and bake for 1 hour ; remove the foil and bake for an additional 20 minutes, or until the skin is crisp and the flesh flakes easily when lightly touched with a fork.
8. Carefully transfer the fish and stuffing to a preheated serving dish and arrange the lemon slices on the dish ; cut the fish into serving portions and serve each with some of the hot stuffing and lemon slices.

BON APPÉTIT

Tajine de'al Homes (Tajine of chickpeas with herbs and spices)

 

                Although tajine recipes may be successfully prepared in an ordinary casserole dish, the term "tajine" refers to the shallow, brown, earthenware pot with a conical, pointed lid in which this dish is traditionally cooked. In most Moroccan households tajines are still cooked over a charcoal burner, the indirect, slow heat produce the rich, aromatic flavor that is the essence of a good tajine.

                If you do not have a tajine, use a shallow saucepan with a heavy bottom.

Serves 6

• 750 gr dried chickpeas, soaked overnight
• 12 ml salt
• 1 large onion, finely chopped
• 3 large tomatoes, peeled, seeded and chopped
• 45 ml chopped Italian parsley
• 15 ml chopped cilantro
• 2 ml saffron threads, soaked in 30 ml hot water
• 2 ml ground cumin
• 2 ml ground ginger
• 2 ml ground cinnamon
• 2 ml ground black pepper
• 1 ml hot paprika
• 1 ml sweet paprika
• 90 ml olive oil

1. Drain the chickpeas, then rinse ; add 10 ml of salt and chickpeas to boiling water, and cook until tender.
2. Strain the chickpeas and rub off as much skin as possible.
3. Place the chickpeas in a tajine with the onion ; add tomatoes, chopped herbs, strained saffron liquid, spices and 2 ml salt and mix well.
4. Add the olive oil, then place the tajine over low heat, cover and simmer 15 to 20 minutes, or until the flavors have developed and the mixture is heated through.
5. Serve immediately.

BON APPÉTIT

Djej de'al Homes (Chicken with chickpeas)

 

                Chickpeas, eaten since the time of the pharaohs in ancient Egypt, are synonymous with Arab cuisine. Together with lentils and other pulses, chickpeas have been a key source of protein when meat was in short supply. Chicken too plays an important part in Moroccan cookery and features in many Moroccan recipes. The flavors and textures of chicken and chickpeas combine well together, as shown by this classic Moroccan dish.

                Freshly chopped cilantro leaves are sometimes added to this recipe. If you enjoy this distinctive flavor, add a tablespoon with the parsley. The use of canned chickpeas will not affect the flavor, and they are certainly more convenient.

Serves 6

• 1 roasting chicken, about 1.5 kg (3 lb)
• 10 ml coarse salt
• 2 ml ground ginger
• 2 ml sweet paprika
• 2 ml ground black pepper
• 2 ml ground cumin
• 2 ml turmeric
• 2 ml ground cinnamon
• 90 ml butter
• 15 ml olive oil
• 4 red onions, finely chopped
• 250 ml cooked or canned chickpeas
• 1 liter chicken stock
• 60 ml finely chopped parsley

1. Wipe the chicken, pat dry and cut into serving portions.
2. Mix together the salt, ginger, paprika, pepper, cumin, turmeric and cinnamon ; rub the spice mixture into the chicken portions and leave for at least 2 hours.
3. Melt the butter and oil in a large saucepan, and sauté the chicken pieces and the onions until golden.
4. Add the chickpeas and chicken stock to the pan and simmer for 1 hour, or until the chicken is tender.
5. Stir in the chopped parsley ; serve the chicken and chickpeas and sauce with cooked rice.

BON APPÉTIT

M'choui (Roasted lamb)

 

                This is one of the dishes for which Morocco is famous. Originated by the Berbers, a Bedouin tribe, M'choui is traditionally made by spit-roasting a whole lamb over a bed of charcoal : the outside becomes extremely crisp, but the inside remains juicy and tender. The guests would pull off the meat with their fingers and season with salt, pepper and cumin. M'choui can also be adapted for the household oven, using smaller cuts of meat.

                Although the modern-day preference is for lamb that is quite pink, for this recipe it is essential that the lamb be cooked until it is almost falling apart.

Serves 8

• 1 large leg of lamb, about 1.75 kg (3¾ lb)
• 250 gr butter, at room temperature
• 2 garlic cloves, finely chopped
• 5 ml sea salt, plus extra for serving
• 5 ml ground cumin, plus extra for serving
• 5 ml sweet paprika, plus extra for serving
• 2 ml ground cinnamon
• 2 ml Cayenne pepper
• Mint and basil sprigs, for garnish

1. Trim all excess fat from the lamb ; slash the meat  in a number of places with a small pointed knife.
2. Mix together the butter, garlic, salt, cumin, paprika, cinnamon and Cayenne ; blend well, then rub into the meat, ensuring that it penetrates the slashes as deeply as possible.
3. Cover the meat lightly and chill for at least 2 hours, up to 12 hours, to allow the flavors to permeate the meat.
4. Preheat the oven to 450F (230C).
5. Place the lamb in a baking dish, fat side up ; bake in the oven for 15 minutes, then reduce heat to 350F (180C) and continue cooking until the meat can be easily pulled from the bone with a fork, about 2 hours.
6. Baste frequently with the juices from the baking dish.
7. To serve, place the meat on a large carving board or a metal platter and garnish with sprigs of fresh herbs.
8. Serve extra sea salt, cumin and pepper in small bowls so diners may season their meat to suit their personnal taste.

BON APPÉTIT

Lemon, onion and parsley salad

 

                Although limes are not commonly used in this dish in Morocco, they make a beautiful alternative.

Serves 4

• 5 thin-skinned lemons
• 1 white or red onion, peeled and sliced or slivered
• 80 ml coarsely chopped Italian parsley
• 2 ml salt
• 1 olive, for garnish

1. Peel four of the lemons, discard the seeds and diced the flesh.
2. Mix together the diced lemon, onion, parsley and salt ; cover and chill.
3. To serve, slice the remaining lemon thinly, arrange the slices on the edge of a serving dish and pile the lemon mixture in the center ; garnish with an olive and serve at once.

BON APPÉTIT

Roasted bell pepper, tomato and onion salad

 

                You will find that the skins can be remove quite easily after the roasted peppers have been placed in the plastic bag for about 20 minutes.

Serves 6

• 3 large red bell peppers (capsicums), cut in half lengthwise
• 3 large tomatoes, peeled and seeded
• 2 small red onions, peeld and diced
• 60 ml flat Italian parsley
• 90 ml olive oil
• 30 ml white wine vinegar
• 1 garlic clove, finely chopped
• 2 ml salt
• 2 ml black pepper

1. Preheat the broiler (griller), then roast the peppers on both sides until the skins are charred, about 15 to 20 minutes. (The time will vary depending how much juice the peppers hold.)
2. Remove the membranes and seeds and discard ; place the peppers in a plastic bag and seal ; set aside for 20 minutes, then remove the skin and coarsely dice the flesh.
3. Coarsely dice the flesh of the tomatoes.
4. Place the peppers, tomatoes and diced onions in a serving bowl ; toss in the parsley leaves.
5. Mix together the olive oil, wine vinegar, garlic, salt and pepper, and pour over the vegetables ; toss the salad and serve.

BON APPÉTIT

Orange, date and almond salad

 

                Morrocan oranges are sweet and very juicy. They are delicious just as they are, and superb in salads and sweet dishes. Look for oranges with a thin, brightly colored skin. Orange-flower water is available from pharmacies and Asian grocery stores. Rosewater can be substituted. Pomegranate seeds offer a pretty alternative to dates.

Serves 4

• Inner leaves of a romaine (cos) lettuce
• 3 navel oranges
• 15 ml lemon juice
• 15 ml orange-flower water
• 30 ml sugar
• 2 ml ground cinnamon
• 8 fresh dates, pitted and sliced lengthwise
• 60 ml blanched almonds, slivered or chopped

1. Wash and dry the lettuce leaves, place in a plastic bag and chill in the crisper drawer of the refrigerator.
2. Peel off the orange skin with a small knife, ensuring all white pith is removed.
3. Separate the segments and remove the membranes over a bowl to catch the juice.
4. Place the segments in a bowl ; queeze out and save any juice remaining in the orange membranes.
5. Mix together the orange juice, lemon juice, orange-flower water, sugar and cinnamon ; spoon the mixture over the orange segments and chill until required.
6. Arrange the lettuce leaves on a serving dish, then place the orange segments on top ; sprinkle with the dates and almonds.

BON APPÉTIT

Harira (Lamb and vegetable soup)

 

                Moroccan soups are typically spicy and rich. Harira, made from lamb, vegetables and pulses, is enjoyed all year round. It is often accompanied by a selection of light tidbits such as fresh dates, sweet cakes and dried fruits.

                Remember, the flavor should be very peppery and lemony.

Serves 8

• 30 ml butter
• 2 large onions, chopped
• 500 gr lean lamb, diced
• 4 chicken giblets, chopped
• 7 ml turmeric
• 7 ml ground black pepper
• 2 ml round cinnamon
• 2 ml ground ginger
• 2 ml sweet paprika
• 1.5 liters water
• 2 celery stalks, with leaves, chopped
• 2 ml salt
• 180 ml canned chickpeas
• 80 ml red lentils
• 60 ml chopped parsley
• 15 ml chopped cilantro
• 500 gr large ripe tomatoes, peeled and chopped
• 30 ml flour mixed with 125 ml water
• Lemon wedges

1. In a large saucepan, melt the butter and add onions ; cook over medium heat for 3 to 4 minutes, or until softened.
2. Add the lamb and giblets and cook gently for about 20 minutes, or until lightly brown ; turn often so they do not stick to the saucepan.
3. Add the spices and cook for another 5 minutes.
4. Add the water, celery, salt, chickpeas and lentils to the pan ; simmer for about 1 hour, or until the lentils are tender.
5. Add the parsley, cilantro and tomatoes and cook over medium heat for about 15 minutes ; stir in the flour and water mixture and heat to boiling, stirring constantly.
6. Serve in individual bowls, accompanied by lemon wedges, to be squeezed into the soup.

BON APPÉTIT