1. In a medium bowl, soak peas in cold water to cover overnight; drain. 2. In a Dutch oven, melt the butter over low heat. 3. Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes. 4. Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft. 5. Stir in the tomatoes and simmer 10 minutes. 6. Add the water and chick peas. 7. Heat to boiling over medium heat and simmer, partially covered, 1 hour. 8. Stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender. 9. Stir in the lemon juice and salt, and cook 5 minutes longer. ---------------------------------------------------------------------------
Nutrition
Ingredients
