Ingredients
- 450g diced PGI Welsh Lamb, cut into small cubes
- Olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp smoked paprika
- Salt and pepper
- 1l chicken stock
- 400g tin chopped tomatoes
- 1 tin chickpeas, drained and rinsed
- 2 tbsp tomato purée
- 100g lentils
- 50g vermicelli, broken
- 1 bunch coriander, chopped
- 1 bunch flat-leaf parsley, chopped
- Natural yogurt, to serve
60
Cooking Time
15
Prep Time
4
Serves
- Heat a little oil in a pan. Add the onion and garlic, and fry gently for 5 minutes until softened.
- Add the lamb cubes, the spices and seasoning, stir well, and gently fry for 5 minutes.
- Add the vermicelli, chicken stock, tinned tomatoes, lentils and tomato purée and bring to the boil, then simmer.
- Simmer, uncovered, for approximately 30 minutes. Add the chickpeas and cook for a further 15 minutes. Check to see if the lentils and lamb are ready. It should be a soup consistency (can be thickened with flour and water or add more stock if it is too thick).
- Stir in a spoonful of yogurt and the herbs just before serving.
