Chorba bil lham (chorba bel lahm)

Instructions

1. Brown the lamb pieces in the oil over high heat for 5 minutes, then remove them.
2. In the same pot, sauté the sliced onion for 5 minutes, add the garlic, tomato paste, grated tomatoes, cumin and paprika.
3. Return the meat, cover with water, add salt and pepper and bring to a boil. Skim the surface.
4. Add the chickpeas, cover and simmer gently for 1 h to 1 h 15, until the meat is tender.
5. Adjust the seasoning, add the chopped coriander and let it infuse for 5 minutes.
6. Serve piping hot with a squeeze of lemon.