Reviewed: May 1, 2012

Wonderful dish. So simple, especially using canned chick peas and lentils, but tasted like a million dollars. Didn't make it quite so hot and added celery and carrot to the vegetable mix. Rubbed the lamb with salt and pepper just after browning. Served it with couscous, fresh salad, pitta bread and a yoghurt-cucumber-lemon dip, which balanced the heat and texture of the dish very nicely. Went down very well with all ages. Thank you to the contributor, this one will run and run!

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Reviewer:

Liesbeth Blom-Smith

Reviewed: Feb. 24, 2011

I am Heather Farah, the creator of this recipe. Thrilled that you all like it, but mine uses no heat whatsoever, certainly never a chile! (I have 4 kids, lol). Also, I've *always* used canned crushed & diced tomatoes (again, 4 kids, keeping it cheap). Everyone seems to modify it to their liking anyway, which is great! And yes, you can make a crock pot version, but it's best to do your caramelizing in a pan first and then let it all go in the crock; but I do prefer the higher heat of an oven. More flexibility.

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Reviewer:

MUMMYBEE

Reviewed: Oct. 13, 2009

Can't believe how good this turned out! Found this recipe completely by accident, but I will be making this again. The kids cleaned their plates and went back for seconds which says alot! Served with homemade pitas on the side.

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Reviewer:

Heather

Home Town: Shamokin, Pennsylvania, USA

Living In: Fiume Veneto, Friuli-Venezia Giulia, Italy

Reviewed: Feb. 24, 2008

Found this doing an ingredient search, and ended up deciding to make it as a side dish to accompany the lamb I was broiling. I used 2 tomatoes and some "starter" marinara sauce, some sliced carrots and then followed the rest of the ingredients of the recipe to a "T". I simmered on the stovetop for about an hour and t turned out wonderfully. I served it with couscous and the broiled lamb and both my husband and I loved it. I will definitely make this again!

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Reviewer:

Lindsay2

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 3, 2008

This is one of my favorite recipes now! I had a couple of friends over for dinner and they loved it. We were all wanting to eat something a bit healthier as the holidays had a taken a toll everyone. Awesome recipe!

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Reviewer:

Butterfly

Reviewed: Apr. 15, 2007

This was pretty good. The lamb tasted awesome, but it was too tomatoey. I will make it again, but with some adjustments.

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Reviewer:

Salabras

Reviewed: Jan. 1, 2007

This was amazing! No changes to the recipe, no substitutions. Fantastic!!

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Reviewer:

WatsonGrl

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jun. 27, 2006

We had some lamb and I was craving something Middle Eastern. My husband selected and prepared this dish (finally followed a recipe without modifications!) as we had the ingredients on hand. I thought that it was really good although the flavour could have been even more intense. I thought that apricots or some other dried fruit would be a nice addition. I thought that it warranted a 5 but he said only 4 stars (he made it!) - I suspect it's because he's not a big fan of lentils and chick peas! Hopefully he makes this again!

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Reviewer:

TINYGUPPIE

Home Town: Toronto, Ontario, Canada

Living In: Regional Municipality Of Niagara, Ontario, Canada

Reviewed: May 5, 2006

Very easy to make and a beautiful blend of flavours.Aromatic and delicious! I served it with cous cous and it was real treat. Highly recommended!

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Reviewer:

DOCSCRIBE99

Reviewed: Mar. 22, 2006

I altered this recipe a bit and made it in my Crockpot. Here’s what I did. Used two containers of 26oz parlamat chopped tomatoes, 1 large eggplant sliced to ½ inch, sweated by salting waiting 30 minutes and blotting, then sautéed, 2 chopped green Serrano chilis (seeded), and I soaked ½ cup of dried lentils in 2 cups of boiling water for 1 hour (this constituted pre-cooking) and used 2 onions instead of 1. I also used a deboned half leg of lamb which I cubed. I omitted the hot sauce (the extra chili did the trick.) I browned the meat, removed then browned the onion garlic as instructed. I then combined the remaining ingredients in my crockpot and cooked for 4 hours on high (admittedly, I stirred once, but I’m sure you don’t need to.) I then left on warm for 2 hours to let the meat get more tender. This was excellent served over some plain couscous with a nice glass of red wine. I will admit, this was even better the next day! Thanks for the recipe!

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