INGREDIENTS
1 lb
lamb shoulder, cut into 1/2 inch chunks
1 tbsp
extra virgin olive oil
salt and pepper
1
small yellow onion, chopped
2 cloves
garlic, minced
2 tbsp
tomato paste
1
bay leaf
1 1/2 tsp
paprika
1 tsp
cumin
1/4 tsp
ground cloves
3 cups
beef broth
14 oz
can diced tomatoes
1/2 cup
cilantro leaves, loosely packed and chopped
1/2 cup
dry brown lentils, rinsed
14 oz
can chickpeas, drained and rinsed