Season two lamb shanks or 400 g of diced lamb shoulder well, brown in 1 tbsp of olive oil in a medium sauce-pan and then set aside.
In the same sauce-pan,add 1 tbsp of butter and sauté 1 chopped red onion, a stick of finely sliced celery and a knob of grated ginger.
Add 0.5 tsp of turmeric, 1 tsp black pepper and a cinnamon quill and sauté for another minute for another minute or so.
Add 2 tsp of harira paste, a 400 g tin of peeled tomatoes, the lamb, a handful each of finely chopped parsley and coriander. and 2.5 cups of water.
Bring to the boil and simmer covered for about 45 minutes- or until meat is tender or falling off the bone.
Take the meat off the bones and and remove the bones (if you are using shanks) and add 400 g tin of rinsed and drained lentils and chickpeas.
Simmer for a few minutes to warm through.
Season to taste and serve topped with some finely chopped parsley and coriander and spritz with lemon.