Measurements

• 1 cup lentils
• 1 cup canned chickpeas
• drained and rinsed
• 2 cups diced tomatoes
• 1 large onion
• chopped
• 2 stalks celery
• chopped
• 2 carrots
• diced
• 3 cloves garlic
• minced
• 1 inch ginger
• grated
• 1/4 cup chopped cilantro
• 1/4 cup chopped parsley
• 1/2 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp ground cardamom
• a pinch of saffron threads
• 200g beef
• cubed
• 2 tbsp flour
• 2 tbsp olive oil
• 2 tbsp lemon juice
• salt and pepper to taste.

Preparation Method

• 1. Heat olive oil in a large pot over medium heat.
• 2. Add onions, celery, and carrots; sauté until softened, about 5 minutes.
• 3. Stir in garlic and ginger; cook for 1 minute.
• 4. Add beef cubes and brown on all sides.
• 5. Sprinkle flour over the beef and vegetables; stir to coat.
• 6. Add tomatoes, lentils, chickpeas, cinnamon, turmeric, cumin, paprika, cardamom, and saffron.
• 7. Pour in 6 cups of water; bring to a boil.
• 8. Reduce heat to low, cover, and simmer for 45 minutes.
• 9. Stir in cilantro, parsley, lemon juice, salt, and pepper.
• 10. Simmer uncovered for an additional 10 minutes.
• 11. Adjust seasoning if necessary.
• 12. Serve hot, garnished with extra cilantro if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.