Untested - Ghernoug (Algerian sheep's lung in sauce)

http://lesamisdesherazade.com/poumon-de-mouton-en-sauce/

1 lung (ghernoug)
1 handful of chickpeas soaked the day before and pre-cooked
300 g of onions (bessal lekhdar)
3 tomatoes
3 cs of oil
½ tsp salt, black pepper, red pepper
1 caraway cake (kerwiya)
1 tsp of concentrated tomato and 1 glass of water

1. Put the lungs to bake in water for 20 minutes
2. Then drain and rinse
3. Dice with scissors and set aside
4. Meanwhile, take a pot and put: spices, oil, and onion cut into strips or in four
5. Then, add the diced tomato
6. Put on dice of lungs
7. Mix ingredients thoroughly
8. Sauté (9aliwhoum) over medium heat for 10 minutes while taking care to stir them occasionally
9. Then add the chickpeas
10. Wet with the glass of water and cook for 25 minutes
11. When serving, sprinkle with chopped coriander