Lamb stew

with shallots

For 4 servings

450 g tomatoes

250 g of lamb

2 tbsp butter

½ teaspoon ground turmeric

½ teaspoon ground cinnamon

4 tbsp freshly chopped coriander

2 tbsp freshly chopped parsley

1 onion

50 g red lentils

75 g chickpeas (canned)

salt

pepper

4 small shallots

25 g vermicelli

Coriander leaves

Lemon wedges and

Cinnamon for garnish

Preparation time: approx. 35 minutes
plus cooking time: approx. 2 hours

Per serving approx. 311 kcal / 1302 kJ 14 g E, 16 g F, 22 g KH

1  tomato put briefly in hot water, rinse with cold water and peel them. Quarter, core and finely chop tomatoes. Rinse the lamb, pat dry and cut the meat into cubes. Melt the butter in a large saucepan. Sauté the lamb, turmeric, cinnamon, coriander, parsley and onion for about 5 minutes while stirring. Add tomatoes and cook for another 5–10 minutes, stirring.

2 Rinse   lentils and chickpeas and add to the stew, pour in 600 ml of water, season with salt and pepper and bring to the boil. Simmer with the lid on for about 90 minutes.

3 Peel   shallots and add to the stew, simmer for another 30 minutes. Add the pasta 5 minutes before the end of the cooking time. Serve lamb stew garnished with coriander leaves, lemon wedges and cinnamon.