1/2 lb Lamb
1/2 cup chickpeas (from a can)
2 Tbs lentils
2 Tbsp olive oil
1 cup tomato sauce
2 cups of water
1/2 tsp curry
1/2 powder ginger
1 tsp salt
1/2 tsp pepper
1 bunch of cilantro (keep few leaves for aside for the last step)
2 carrots cut into one inch
2 potatoes peeled and cut small
1 turnip peeled and cut small
1/2 ground caraway
2 Tbsp flour
2 Tbsp water
1 lemon: juice from it
Prepare the flour mixture: Mix flour, water, and lemon in small bowl put aside. On a medium heat add oil, 1 onion, lamb, lentils.
Cook turning often until the lamb changes color, and the onion is soft.
Add tomato sauce, water, salt, pepper, curry, ginger, all spice, chickpeas, cilantro, the other onion, and all the vegetable.
Bring it to a boil
Lower heat to medium low, and cook for 45 minutes (if using pressure cooker, cook only for 20 minutes).
Remove the pot from the heat and empty it in a strainer. Make sure to keep the liquid.
Let it cool for few minutes.
Move the lamb and the chickpeas back to the pot.
In a blender put the vegetables at most two cups at a time, and some water (1/2 cup). Blend until smooth.
Move the liquids caught in step 7, and the 10 back to the pot.
Add 2 more cups of water.
Put pot on stove at medium high temperature.
When boiling add the flour mixture slowly.
Mix constantly for 5 minutes until the the soup appears thicker.
Take the pot off heat.
Add cilantro, and serve.
Active Time: 30 Minutes
Total Time: 60 Minutes
Yield: 10 Servings