Lamb with Chickpeas and Lentils

(Turkish style stew)

Cut excess fat from the meat, put it in a large saucepan with chickpeas, lentils and water. Bring to a slow boil, skim.

Meanwhile, melt butter in a frying pan, fry onions until translucent, stir in spices, salt, tomato puree and pepper. Remove from heat, add to meat with potatoes.

Cover, simmer on low heat for 1 1/2 hours until chickpeas are tender and stew is thick and hearty.

Check towards the end of the cooking time and add a tiny bit of hot water if necessary.

Tip: Always use aromatic spices to enhance your dishes!

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