Soak chick peas in water for 24 hours. Par-boil in 3 3/4 cups water and drain. Chop onion, crush garlic, mince Ginger finely, cut lamb into cubes and chop tomatoes. Heat oil in a pan and fry the onion for four minutes. Add garlic and Ginger and fry for another minute. Add the ground spices, lamb and tomatoes. Cook for 15 minutes. Add water and lemon juice, chick peas and salt. Simmer till gravy is thick and meat tender.
By Alex Gibbons