Stephanie Schwartzbrod’s recipe

Ingredients for 6 to 8 people

• 350 g leg of lamb or double chop of lamb, diced (with the bones apart),
• 2 tbsp. at s. olive oil,
• 2 onions, peeled and sliced,
• 2 liters of water,
• 1 small can of chickpeas (300 g),
• 1 can of crushed tomatoes (400 g),
• 3 stalks of celery cut into small sections,
• 1 C. c. paprika,
• 1 C. c. powdered ginger,
• 1 C. c. cinnamon powder,
• 1 C. c. cumin powder,
• ½ bunch of coriander,
• 120 g cracked wheat (bulgur),
• 1 lemon,
• salt pepper.

The preparation

In a casserole, brown the onions in olive oil until they are translucent, then add the meat with the bones. Leave to brown for a few minutes, scraping up the juices at the bottom of the pan, then add the spices.

Salt, pepper, add the tomatoes, the drained chickpeas, the water and the celery sections. Bring to a boil, then lower the heat and simmer for 1 hour. Add the bulgur and cook for another 15-20 minutes. Five minutes before serving, add the chopped coriander and the juice of half a lemon.