Method

1. Soak dried chickpeas overnight in a bowl filled with water; or use canned chickpeas.

2. Melt the butter in a large pot.

3. Fry the onion, celery, and garlic until the onion is tender.

4. Add ginger, cinnamon, pepper, turmeric, and a pinch of saffron, cook until aromas are released.

5. Add the lamb, simmer for 10 minutes so the spices penetrate the meat.

6. Add chickpeas and tomatoes, keep stirring until the tomatoes are tender.

7. Pour in water, and bring to a boil. Cover and simmer for 35 minutes.

8. Add the lentils and rice.

9. Mix the flour with chicken stock. Pour the mixture into the pan. Continue cooking and stirring until the soup thickens, and the rice is cooked, for about 25 minutes.

10. Remove from heat.

11. Garnish with coriander and lemon slices.