- 1/2 cup (100g) dried chickpeas
- 1/4 cup (50g) dried yellow split peas
- 1/4 teaspoon saffron threads
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1/4 teaspoon coriander seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 bunch coriander, 3 roots finely chopped, leaves roughly chopped
- 2 lamb shank or leg bones (with some meat left on), halved (ask your butcher to cut)
- 2 x 400g canned chopped tomatoes
- 1 carrot, cut into 1cm cubes
- 1L (4 cups) chicken stock
- 1/4 cup (50g) whole green (Puy) lentils (see note)
- 1 tablespoon lemon juice
- Lebanese bread, to serve
- Soak chickpeas and split peas in separate bowls of cold water overnight. The next day, drain pulses well and set aside.
- Soak the saffron in 1 tablespoon hot water for 5 minutes. Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3 minutes until slightly softened. Add spices, coriander root, and saffron and its liquid. Cook for 2-3 minutes until fragrant. Add bones, tomato, carrot, stock and 2 cups (500ml) water. Bring to the boil, then reduce heat to medium-low and simmer, covered, for 3 hours.
- Uncover, add chickpeas and cook for 15 minutes, then add split peas and lentils and cook for a further 25-30 minutes or until pulses are tender. Remove bones (any meat should fall off by this time). Stir in juice and most of the coriander leaves, reserving some to garnish. Season.
- Serve it with CHATKHAAR Green Chilli Pickle.