A Pottage from Morocco

Ingredients: (Serves 4)

Sadaf All Natural Crushed Tomatoes 260gr. 2 units
Lamb or beef stew meat, chopped into small pieces ½ pound
Sadaf Turmeric ½ teaspoon
Sadaf Cinnamon ½ teaspoon
Butter 25 gr/1 oz (You may use 2 tablespoons Sadaf grapeseed oil instead if you wish)
Chopped corianders 4 tablespoons
Chopped parsley 2 tablespoons
Onion (Finley chopped) 1 medium
Yellow or red split peas ¼ cup
Garbanzo beans ½ cup (It must be soaked in water from the night before or you may use 1 can of Sadaf Garbanzo beans instead)
Small onions 4 pieces
Vermicelli ½ cup
Salt and pepper Add to taste
Lemon 4 slices

Directions: Mix meat, turmeric, cinnamon, butter or grapeseed oil, chopped corianders, chopped parsley, and chopped onions in a medium size pot and warm the mix on medium heat for 5 minutes. Add the garbanzo beans, split peas, salt and pepper, and 2 ½ cups cold water to the mix. Put the lid on and leave it to cook for 1 ½ hours. Add the small onions and cook another ½ hours. Add vermicelli and cook 7 to 10 more minutes. Pour and serve the pottage into a bowl or 4 smaller bowls and make sure each bowl has its one small onion, and garnished with lemon slices. ENJOY IT

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A Pottage from Morocco