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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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During the ninth month of their calendar, Muslims observe the ritual fast of Ramadan. For the entire month, they abstain from eating during the day; in the evening, they take small meals and visit with friends and family. This is a variation of the soup that is traditionally eaten to break the fast at the Ramadan meal. I am posting this recipe for world tour-2-Middle Eastern Ingredients:
1 1/4 lbs boneless leg of lamb, trimmed and cut into 1-inch cubes |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon olive oil |
1 cup chopped onion |
1 tablespoon tomato paste |
4 cups water |
1 cup drained canned chick-peas (garbanzo beans) |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground red pepper |
2 cups chopped tomatoes |
1/2 cup dried small red lentils or 1/2 cup brown lentils |
1/2 cup chopped red bell pepper |
1 ounce angel hair pasta, cooked (1/2 cup cooked) |
1 tablespoon minced fresh cilantro |
1 tablespoon fresh lemon juice |
Directions:
1. Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently.
2. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.
3. Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.
4. Yield: 4 servings (serving size: 1 1/4 cups).
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