Ingredients
- 1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon tomato paste
- 4 cups water
- 1 cup drained canned chickpeas (garbanzo beans)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper
- 2 cups chopped tomato
- 1/2 cup dried small red or brown lentils
- 1/2 cup chopped red bell pepper
- 1/2 cup hot cooked angel hair (about 1 ounce uncooked pasta)
- 1 tablespoon minced fresh cilantro
- 1 tablespoon fresh lemon juice
Preparation
- Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.
- Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.
