Moroccan Harissa Herbal Stew


1 lb of lamb meat cut into 1 inch cubes
1 large yellow onion, chopped
3 cloves garlic, chopped fine
1 cup chickpeas, soaked overnight and drained
5 large tomatoes, chopped
1 cup red lentils
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ teaspoon turmeric
½ teaspoon ground cinnamon
Juice and zest of 2 lemons
1 cup water
Olive oil
Salt and pepper


Sauté onions and garlic in a heavy stew pan on medium high heat with the olive oil for 2 minutes or until tender. Add lamb meat and brown well for about 4 minutes. Add the tomatoes and stir well. Add turmeric, cinnamon, cilantro, parsley, lemon juice and zest. Continue to sauté for a few more minutes. Add chickpeas, lentils and water. Stir well. Simmer on low heat for about 1 hour stirring occasionally.

Garnish with a sprig of cilantro and a slice of lemon dusted with cinnamon. Serves 6.