Step 1/ 10
Start by preparing the vegetables. Chop the onion, celery, tomatoes, and coriander coarsely.
Step 2/ 10
Place the chickpeas in a small bowl and cover with cold water. Let it stand overnight. Then, drain the chickpeas and rinse them under cold water. Finally drain well in a colander and put aside.
Step 3/ 10
Trim the lamb meat of excess fats and cut into 2 cm cubes.
Step 4/ 10
Heat the oil in a large saucepan. Cook onion with stirring, until the onion softens.
Step 5/ 10
Add the spices and cook with stirring for about 2 minutes, or until fragrant.
Step 6/ 10
Add the lamb cubes and celery, and cook with stirring for about 2 minutes, or until the lamb is coated in spice mixture.
Step 7/ 10
Add the tomato and cook with stirring for about 10 minutes or until the tomato slightly softens.
Step 8/ 10
Stir in the water and chickpeas. Bring to a boil then reduce heat. Simmer, covered, with stirring occasionally, for about an hour and a half, or until the lamb is tender.
Step 9/ 10
Stir lentils into the saucepan. Cook, covered, for about 30 minutes, or until the lentils are just tender.
Step 10/ 10
Just before serving, stir fresh coriander into the saucepan. Serve in bowls with lemon wedges, if you like it.
Enjoy your meal!