Tomato Lamb Soup With Cilantro

• 1 1/2 lbs diced lamb stew meat
• 1 None large onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp sweet paprika
• 1 tsp ground turmeric
• 1 x 14 oz can chickpeas, drained, rinsed
• 3/4 cup long-grain white rice
• 3 None large tomatoes, deseeded, chopped
• 1 x 14 oz can brown lentils, rinsed
• 1/4 cup cilantro, chopped
• 1 tbsp finely grated lemon zest
• None None Warmed chapattis, to serve

1. Heat a large saucepan over moderately high heat. Add lamb, onion, 2 cloves garlic and spices; cook, stirring, 2-3 mins until lamb has just started to brown. Add 8 cups water and bring to a boil. Reduce heat and simmer, covered, for 1 hour.
2. Add chickpeas, rice and tomatoes. Simmer, uncovered, for 20-30 mins, until rice is just tender. Stir in lentils.
3. Combine cilantro, lemon zest and remaining garlic in a small bowl.
4. Ladle soup into serving bowls. Sprinkle with cilantro mixture and serve with chapattis.

lamb stew meat, onion, garlic, ground cinnamon, ground ginger, sweet paprika, ground turmeric, chickpeas, longgrain white rice, tomatoes, brown lentils, cilantro, lemon zest, warmed chapattis

Taken from recipes-plus.com/api/v2.0/recipes/29847 (may not work)