1 cup sour cream
1 onion, diced
1 bunch fresh parsley
1 bunch fresh cilantro
2 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons ground cardamom
2 teaspoons ground ginger
1 pound lamb stew meat
Marinade the lamb stew for 4 hours in sour cream and spice mixture.
1 pound dried chick peas
1 handful dried birch conks
1 handful dried hens of the woods
1 small handful dried black trumpets mushrooms
1 handful dried bolete mushrooms
1 quart lamb stock
1 quart vegetable stock
Bring to boil, then simmer for 3 hours or until chick peas are almost finished.
Bring two tablespoons of oil to medium heat in a Dutch oven. Pour in stew meat and cook on high until onions are translucent.
Add 1 quart canned heirloom tomatoes
Chick pea mixture and all liquid
Bring to boil, then simmer for one hour.
Serve on brown rice cooked in lamb stock. I added a small scoop of sour cream and some chopped fresh cilantro and parsley.
A quick note on the birch conks. Only young and tender birch conks are chewable. They soon become woody. The woody ones can still be used for flavor in stock and gravies, but the actual conks must be filtered out.