The finished recipe. Lamb and Chickpea HariraIngredients 1 to 6. 400 g Lamb leg steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 480 g Chickpeas, tinned and drained (Two 400 g tins, drained. Drained weight. A 400 g tin drains to about 240 g.). 200 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.). 400 g Chopped tomatoes, tinned. 150 g Onion. 1 litre Chicken stock (Made up from a cube or a pot.)Ingredients 7 to 12. 30 g Tomato purée. Half a tsp Ground cinnamon. 1 tsp Ground turmeric. A thumb, grated Fresh ginger. A large handful Fresh coriander. To serve Lemon juiceStep 1. Cut the lamb into 1.5 cm dice and brown it with the chopped onion in a spray of oil over a high heat for five minutes.Step 2. Add the ginger, cinnamon and turmeric and stir for a minute, then the tomato purée, tomatoes and stock.Step 3. Simmer with the lid ajar for forty minutes until the lamb is tender.Step 4. Add the chickpeas and lentils and simmer for ten minutes more. Stir in most of the coriander, taste for salt and serve with lemon and the rest of the coriander.
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