Ingredients
- 1 bunch fine, thin, green celery stalks
- 1 bunch flat leaved parsley
- 1 bunch coriander
- Quarter kilo lamb with bones cut into 1 cm cubes
- 1 and a half red onions chopped fine
- 1 cup lentils - soak for 20 minutes in water
- 1 and a half cups cooked chick peas
- 2 teaspoons ground ginger
- 1 and a half teaspoons black pepper
- 1 and a half teaspoons ras el hanout
- 1 cup olive oil
- Salt
- I dessertspoon smen
- 4 pints water
Bung the whole lot in a pressure cooker. Cook at pressure for half an hour. Add the following
- 1 cup rice
- 1 cup broken vermicelli doused in olive oil so as not to clump
- 1 cup tomato puree
