Harira

• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 1/2 pounds boneless lamb shoulder, trimmed and cut into 1/2-inch cubes
• 1 large yellow onion, chopped
• 2 celery stalks, with leaves, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1/2 to 1 scant teaspoon cayenne pepper
• 1/2 teaspoon saffron threads
• 2 cups peeled, seeded, and chopped tomatoes, with their juices
• Salt
• 1/2 cup red lentils, rinsed and picked over
• One 14-ounce can chickpeas, drained
• 1/2 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped cilantro
• 3 to 4-tablespoons fresh lemon juice, to taste

1. Heat the butter and oil in a large, wide pot over low heat, add the lamb, onion, celery, cinnamon, turmeric, ginger, cayenne, and saffron and cook, stirring, for 8 minutes, until lamb browns lightly.
2. Add the tomatoes.
3. Raise the heat, bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, until slightly thickened.
4. Season with salt.
5. Add the lentils to the pot along with 6 cups water.
6. Bring to a boil, then reduce the heat and simmer, partially covered, for 1 1/2 hours until the lamb is very tender.
7. Add the chickpeas, parsley, and cilantro and cook another 5 to 7 minutes, until the chickpeas are warmed through.
8. Add the lemon juice and serve.

unsalted butter, extra virgin olive oil, lamb shoulder, yellow onion, celery stalks, ground cinnamon, turmeric, ground ginger, cayenne pepper, saffron threads, tomatoes, salt, red lentils, chickpeas, flatleaf parsley, cilantro, lemon juice

Taken from www.cookstr.com/recipes/harira-2 (may not work)