Recipe Credit by Chef Yaseen Mowzer @foodcouturecpt
INGREDIENTS
- 3 tablespoons olive oil
- 500g lamb cut into 3 cm cubes (chicken or beef)
- 6 large tomatoes (pureed)
- 1 tablespoon salt
- ½ teaspoon turmeric
- ¼ cup parsley (chopped)
- ¼ cup cilantro (chopped)
- 1 celery stalk with leaves (thinly sliced)
- 1 ½ teaspoon of ground black pepper
- 1 teaspoon ground cinnamon
- 1 tablespoon garlic and ginger paste
- 1 large onion (grated)
- ¾ cup of chickpeas (soaked overnight)
- 1 tablespoon ghee
- 4 cups of stock (your choice)
- 6 cups water
- 3 tablespoons of lentils (soaked overnight)
- 3 tablespoons tomato paste
- 3 tablespoons of uncooked rice
- 4 slices of white bread (or any bread)
METHOD
In a pot add the olive oil and ghee and heat on high, then add in your cubes of lamb and allow to brown. Then add in your garlic and ginger paste, tomato puree, turmeric, choppedparsley, chopped cilantro, sliced celery stalk and leaves, freshly ground black pepper, ground cinnamon, grated onion and then add in your soaked chickpeas .Stir all your ingredients together and set the temperature to a medium setting and allow to simmer for 50-60 minutes, stirring occasionally.
Add in your 4 cups of stock, soaked lentils and 3 tablespoons of tomato paste dissolved in one cup of water, thereafter, add in the remaining 5 cups of water and mix it all together and cook for 1 hour, stirring occasionally. After one hour add in 3 tablespoons of uncooked rice and cook for 45-50 minutes, stirring occasionally. Once the rice has cooked the soup is done.
Croutons:
Pre heat an oven to 230℃. Slice your bread up into 1.5cm cubes and season with salt and pepper and some dried parsley. Then drizzle over some olive oil and place into the oven for 5-8 minutes or until golden brown and serve on top of the soup with some freshly chopped parsley.
