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500 gms cubed lamb meat |
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1 teaspoon ground turmeric |
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1 1/2 teaspoons ground black pepper |
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1 teaspoon ground cinnamon |
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1/4 teaspoon ground ginger |
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1/4 teaspoon ground cayenne pepper |
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2 tablespoons margarine |
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3/4 cup chopped celery |
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1 onion, chopped |
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1 red onion, chopped |
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1/2 cup chopped fresh cilantro/ coriander |
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800 gms diced tomatoes |
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7 cups water |
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3/4 cup green lentils |
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450 gms garbanzo beans or chickpea, drained |
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115 gms vermicelli pasta |
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2 eggs, beaten |
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1 lemon, juiced |
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Original recipe yield: 6 servings.
Prep Time: 15 Minutes
Cook Time: 2 Hours 30 Minutes
Ready In: 2 Hours 45 Minutes
Servings: 6 |
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| 1. |
Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes. |
| 2. |
Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. |
| 3. |
About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute. |
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