Soak the chicpeas overnight, then drain.
Grind spices in a pestle and mortar or a coffee grinder.
Heat the olive oil and butter in a large saucepan.
Season the lamb with salt and pepper and then brown it in the pan.
Add the onion and garlic and cook until slightly coloured, then add the freshly ground spices as well as the cinnamon, paprika and ginger.
Cook the spices for a minute, then add the tomato paste.
Add the celery and carrot, stir and add the chopped tomatoes, stock and chicpeas.
Taste, and add salt and pepper if needed.
Bring to the boil, reduce heat and simmer for 35minutes.
Skim any grease off the surface.
Add the risoni and cook for 10-12 minutes, or until the risoni is cooked.
Add the chopped herbs and season if needed.
Serve with flat bread .
Reprinted with permission of Foodmonger.
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