1 1/2 c. dried chick peas
1 1/2 bouquet garni
2 lb. boneless shoulder of lamb
1 onion
1 garlic clove
1/4 c. butter
3 tbsp. oil
1 tsp. ground cumin
1 tsp. ground cinnamon
Sprig of rosemary
1 bay leaf
16 oz. can tomatoes
2 tbsp. lemon juice
1 tbsp. chopped parsley
Salt and pepper

Soak chick peas overnight covered. Next day, drain peas and put into sauce pan, cover with boiling water and add bouquet garni. Cover and simmer 1 hour. Cut lamb into large pieces. Peel and chop onion; peel and crush garlic. Heat the butter and oil. Fry onion, garlic, cumin and cinnamon for 5 minutes. Add meat pieces to pan and brown on all sides. Drain chick peas and add to casserole with rosemary, bay leaf, seasoning and tomatoes. Cover and cook gently for 1 1/2 hours. Adjust seasoning and sprinkle with lemon juice and parsley before serving. Serves 6.