Using Alexandra's Baharat
3 Tbsp olive oil
2 onions, chopped
2 celery stalks, chopped
2 small carrots, chopped
3 garlic cloves, left whole and smashed with the back of a knife
450g lean lamb, cut into bite size pieces
2 Tbsp Alexandra's Baharat
2 tsp sugar
2 bay leaves
2 Tbsp tomato puree
1 litre lamb or chicken stock
1 x 400g tin chickepas, drained
1 x 400g tin chopped tomatoes, drained
100g brown or green lentils, rinsed
A small bunch of flat leaf parsley, chopped
A small bunch of coriander, chopped
Sea salt and freshly ground black pepper
1 lemon cut into wedges
Heat the oil in a heavy based casserole dish. Stir in the onion, carrots and celery and cook for 10 minutes.
Add the lamb, baharat and garlic to the pan, and cook until the meat is lightly browned. Add the sugar and bay leaves and stir in the tomato puree. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 1 hour until the meat is tender.
Add the chickpeas, chopped tomatoes, lentils, and 1/4 of a cup of warm water, and continue to cook gently for 30 minutes. Add a little water if it gets too thick.
Season with salt and pepper to taste, and stir through the parsley and corainder just before serving. Serve with the lemon wedges and plenty of fresh bread.