Ingredients
3 tablespoons oil
1 pound beef or lamb, cut into ½ inch cubes
1 large yellow onion, diced
2 stalks celery, diced
2 cloves garlic, minced
2 teaspoons minced ginger
28 ounce can diced tomatoes
¼ cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1½ teaspoons ground turmeric
2 teaspoons sweet paprika
1 teaspoon smoked paprika
½ teaspoons ground cinnamon
1 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon minced preserved lemon
2 teaspoons harissa (optional)
8 cups beef or lamb broth
¾ cup dried chickpeas, soaked overnight then rinsed and drained (or 1 15 ounce can, drained)
¾ cup dried French Le Puy lentils (they hold their shape and texture better than regular brown lentils)
¼ cup long grain rice (another traditional alternative is broken up vermicelli pasta)
⅓ cup Organic Green Olives Pitted, drained and sliced
⅓ cup Black Ripe Olives, drained and sliced
⅓ cup chopped fresh cilantro
⅓ cup chopped fresh parsley
Lemon wedges for serving