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.