Sausages and Lentils from Persia in Peckham by Sally Butcher

Ingredients

• ½ teaspoon ground cardamom
• 1 block of caul fat (optional)
• 2 dessertspoonsful cold water
• 250 g Puy lentils, washed and sorted
• 2 cloves garlic
• 1 level teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon harissa paste (or 1 teaspoon fresh minced chilli)
• ½ teaspoon smoked paprika
• 350 g minced lamb
• 100 g beef or lamb fat (cut into little pieces)
• salt and pepper
• ½ bunch each coriander and parsley, washed and roughly chopped
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 2 dessertspoons Persepolis patent tomato sauce
• 2 dessertspoons tomato paste
• 10–12 tomatoes (mushy, unloved ones are fine here, or use tinned)
• dash of olive oil
• 2 cloves garlic, peeled and chopped
• 1 large onion, peeled and chopped