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- 1 leg of Lamb
- 5 tsako cardamoms
- 2 cans Chickpeas
- 2 lbs rice
- 1 tsp saffron
- 3 tsp turmeric
- 5 tsp ground ginger (fresh is best)
- coriander leaves
- salt and rice wine vinegar to taste
Place the leg of Lamb, cardamoms, Chickpeas and rice in a large stockpot. Cover with enough water. Boil until aromatic. Remove Lamb and cut into bite sized pieces. Return Lamb to pot, add seasonings, adjust flavor. This will be ready when it has the consistence of a thick stew. Serve in a large bowl.