Tomato Lamb Soup With Cilantro - cooking recipe

Ingredients

1 1/2 lbs diced lamb stew meat
1 None large onion, finely chopped
3 cloves garlic, finely chopped
1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp sweet paprika
1 tsp ground turmeric
1 x 14 oz can chickpeas, drained, rinsed
3/4 cup long-grain white rice
3 None large tomatoes, deseeded, chopped
1 x 14 oz can brown lentils, rinsed
1/4 cup cilantro, chopped
1 tbsp finely grated lemon zest
None None Warmed chapattis, to serve

Preparation

Heat a large saucepan over moderately high heat. Add lamb, onion, 2 cloves garlic and spices; cook, stirring, 2-3 mins until lamb has just started to brown. Add 8 cups water and bring to a boil. Reduce heat and simmer, covered, for 1 hour.
Add chickpeas, rice and tomatoes. Simmer, uncovered, for 20-30 mins, until rice is just tender. Stir in lentils.
Combine cilantro, lemon zest and remaining garlic in a small bowl.
Ladle soup into serving bowls. Sprinkle with cilantro mixture and serve with chapattis.