The Anonymous Widower


This is another recipe from One-pot Cooking (“Australian Women’s Weekly”)

The ingredients are as follows and are enough for four.

  • 100 g. of green lentils
  • 500g diced lamb, cut into 1 cm. pieces.  I got it from the butchery counter in Waitrose already cut up.
  • 1 medium onion, chopped finely.
  • 2 cloves of garlic, crushed.  I used garlic granules.
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon paprika
  • ½ teaspoon ground turmeric
  • pinch of saffron threads
  • 1.5 litres water
  • 400g can chikpeas, rinsed and drained
  • 100g of long grain rice.
  • 3 small tomatoes, finely chopped
  • ¼ cup finely chopped flat leaf parsley

The method was as follows.

  1. Cook lentils, lasmb, onion, garlic and spices in a large flameproof casserole dish, sirring until lamb is browned.
  2. Add the water and bring to the boil. Reduce the heat and simmer covered for one hour.
  3. Add chickpeas, rice and tomato to dish.
  4. Simmer uncovered for about 20 minutes or until rice is just tender.
  5. Stir in the parsley.

It was simple, pretty quick and everybody liked it.

April 29, 2011 - Posted by | Food | ,


  1. This is like a Moroccan Lamb dish that I do. I coat the meat in the spices and then ‘flash fry’ and transfer to simmer on in a slow cooker. Extra bits would be some chopped prunes or apricots and at end some honey/maple syrup and lemon juice. They serve with couscous but that is ‘no no’ in GF world.

    Comment by Anne | April 30, 2011 | Reply

  2. What I liked about this one, was you put the rice in the pot, so you only had one pot to wash up.

    Comment by AnonW | April 30, 2011 | Reply

  3. […] Harira […]

    Pingback by A List Of Gluten-Free Recipes « The Anonymous Widower | July 28, 2013 | Reply

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