Ingredients
- 1 tablespoon olive oil
- 1 large red onion, finely chopped
- 400 g (14 oz) lamb neck or shoulder, trimmed and cut into 2 cm (¾ inch) chunks
- ½ cinnamon stick
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- a pinch of saffron threads
- 500 ml (17 fl oz/2 cups) chicken stock
- 2 × 400 g (14 oz) tins chopped tomatoes
- 95 g (3¼ oz/½ cup) brown lentils
- 1 small handful chopped coriander (cilantro) leaves
- 2 tablespoons fine semolina
- 400 g (14 oz) tin chickpeas, rinsed and drained
- 60 ml (2 fl oz/¼ cup) lemon juice
- lemon wedges, to serve
Method
1. Heat the olive oil in a large heavy-based saucepan or casserole dish over medium–high heat. Add the onion and sauté for 5 minutes, or until softened. Add the lamb in batches and cook for 2–3 minutes, or until browned all over, removing each batch to a plate.
2. Reduce the heat to medium. Return all the lamb to the saucepan, then add the cinnamon stick, cumin, paprika, saffron and freshly ground black pepper to taste. Cook, stirring, for 1 minute, or until fragrant. Add the stock, tomatoes, lentils and half the coriander, then pour in 500 ml (17 fl oz/2 cups) water and bring to the boil. Reduce the heat to low and simmer for 1 hour, or until the lamb and lentils are tender, adding a little extra water if necessary to keep all the ingredients just covered.
3. In a small bowl, mix the semolina with 125 ml (4 fl oz/½ cup) cold water to form a smooth paste. Stir it into the soup, then add the chickpeas and simmer for 15 minutes, or until the soup has thickened slightly, stirring often to prevent lumps forming. Stir in the lemon juice and season to taste with sea salt.
4. Ladle the soup into warm bowls, scatter with the remaining coriander and serve with lemon wedges.
