1lbboneless, trimmed leg of lambdiced into small cubes
pinch of thyme
1cupbrown lentilsrinse well
1/4cuptomato pasteapprox 3 tbsp
1/4cupchopped parsleyor cilantro
juice of 1/2 lemon
Combine lamb with salt, pepper, ginger, saffron, thyme, curry, and garlic. Add a dash of olive oil to moisten the mixture. Mix well. Let the lamb marinate while you prepare the other ingredients. You can also prepare this the night before.
In a pressure cooker, heat 2 tbsp of olive oil on medium/high heat. Saute the onion and celery. Add the lamb, and brown on all sides.
Add the lentils, tomato paste, and tomatoes. Mix well. Add another pinch of salt and curry (and red chili flakes, if you like heat). Cover the mixture with approximately 2 to 3 cups of water.
Cover the pressure cooker, and let the pressure build for approximately 10 minutes. Reduce the heat to medium and cook for another 25 minutes.
Release the pressure according to the instructions for your pressure cooker.
Add the can of drained chickpeas, parsley/cilantro, and the juice of 1/2 lemon. Let simmer for another 10 minutes or so, until the chickpeas soften.