Tip the chickpeas and lentils into
a large saucepan or flameproof
casserole. Add the lamb, onion,
turmeric, cinnamon, ginger, saffron
strands and paprika, then pour in
1.5 litres/21?2 pints water. Season.
Bring to the boil, skimming all the
froth from the surface as the water
begins to bubble, then stir in half
the butter. Turn down the heat and
simmer the soup, covered, for 11?2 -2
hours until the chickpeas are
tender, adding a little more water
from time to time as necessary.
Towards the end of the cooking
time, prepare the rice. Bring 850ml/
11?2 pints water to the boil in a
saucepan, shower in the rice, the
rest of the butter and salt to taste.
Cook until the rice is very tender.
Drain, reserving 3tbsp of the liquid.
To finish, put the reserved rice liquid in a small saucepan. Stir in
the coriander, parsley (hold a little
back for a garnish if you like) and
tomatoes, then simmer for 15
minutes, stirring from time to time.
Add to the soup with the rice, and
then taste for seasoning. Simmer
for 5-10 minutes to thicken slightly.
Serve hot, with a lemon quarter for
each serving so guests can
squeeze over lemon juice to taste.