Cooking time: 3h

For the meat rub:

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900g lamb shoulder, cut into small cubes

Oil for frying

9 garlic cloves, chopped (or substitute 7 garlic cloves + 6 tsp garlic ginger paste)

2.5 tsp salt

2 tsp gerwuzhaus Peri peri blend

1 tsp smoked paprika

1 tsp cumin

2 tbsp tomato paste

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For the soup:

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1 ⅛ cups (225g) dried chickpeas, soaked overnight in 1.5L water

1 ⅛ cups (215g) dried brown lentils, soaked with chickpeas

3 onions finely chopped

4 ½ tsp beef stock powder + 3L water

3.25 tbsp tomato paste

3 cans crushed tomatoes

2 celery stalks with leaves, finely chopped and cubed

1 bunch coriander, finely chopped

1 bunch parsley, finely chopped

3 tbsp corn flour mixed with 3 tbsp cold water to make a slurry

1 ½ cups of rice noodles (170g), broken into pieces (can also substitute gluten free pasta)

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Spice mix to add all together in soup:

4 tsp ginger or 5 tbsp ginger paste

2.5 tbsp ground turmeric

2 tsp cinnamon

1 tsp cumin

2 tsp peri peri blend

1.5 tsp salt

1.5 tsp pepper

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For serving:

3 tbsp lemon juice

10 slices of gluten free bread

10 slices of regular bread

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1. Chop the garlic, celery, parsley and coriander very finely, set the parsley and coriander in a separate bowl. Chop lemon wedges and set aside in a bowl. Save some for garnish.

2. Cut the lamb shoulder into cubes. If using chuck steak, cut into small cubes. Coat in spice rub and set aside in a large bowl.

3. Heat oil in a two pots. Add in lamb and sear until browned (not cooked through). Let the meat sit for a minute and don’t move until it can unstick from the pot easily. Add oil if meat is browning too fast and scrape the fond into the oil. Remove the meat and set aside.

4. In the same pots, add in garlic, and add back your lamb. Add 3.25 tbsp tomato paste and stir until well combined before adding celery along with all the spices.

5. Add lentils, chickpeas, crushed tomatoes. Let the crushed tomatoes reduce before adding beef broth until the pots are full. Let cook for about 40 mins (1h 10 minutes for chuck steak) or until lentils are soft.

6. Add the pasta, parsley and coriander and cook for another 12 mins or according to package directions.

7. Add the slurry stirring gradually into the soup for 1-3 minutes.

8. Serve with lemon juice.