Afghan Meatball Stew (Maushawa)

• 1 ounce red kidney beans
• 1/2 cup green lentils
• 1/2 cup red lentils
• 1 cup basmati rice
• 7 cups chicken stock
• 4 teaspoons salt
• 1 pound ground lamb
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 1 yellow onion large
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 1 can diced tomatoes with juice
• 3 tablespoons dill chopped
• 1 handful fresh parsley chopped
• 1 lemon juiced
• 1 cup chicken stock

1. Rinse the kidney beans and split peas and place in a soup pot with 7 cups stock. Bring to a boil and simmer for 30 minutes, stirring occasionally so the lentils don't stick to the bottom and burn (which mine did).
2. Rinse the rice and add to the pot with the salt. Simmer for another 30 minutes, or until the ingredients are soft.
3. Meanwhile, combine the meat with the seasonings and shape into balls with about 1 1/2 tsp meat.
4. Heat the oil in a large saute pan over medium-high and fry the onion with the spices until translucent and lightly brown.
5. Heat the oil in a large saute pan over medium-high and fry the onion with the spices until translucent and lightly brown.
6. Add meatball mixture to the bean mixture, another 2 cups water, the lemon and dill. Bring to a boil, stirring over low heat until almost boiling.
7. Adjust the seasoning with salt and pepper. Finish off with a topping of parsley (and feta, if you are feeling cheesy).

beans, green lentils, red lentils, basmati rice, chicken stock, salt, ground lamb, salt, pepper, chili powder, cinnamon, paprika, cumin, olive oil, onion, red pepper, paprika, tomatoes, dill, handful fresh parsley, lemon juiced, chicken stock

Taken from www.yummly.com/recipe/Afghan-Meatball-Stew-_Maushawa_-1381812 (may not work)