Moroccan Harira

Ingredients

• 1 lb lamb, cut small cubes
• 1 teaspoon turmeric
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 2 tablespoons butter
• 3/4 cup celery & tops, chopped
• 2 onions, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 32 ounces canned tomatoes, chopped
• 1/2 teaspoon salt, to taste
• 3/4 cup lentils
• 1 cup chickpeas, canned
• 1/4 cup noodles, fine soup
• 2 eggs, beaten
• 1/2 lemon, juice of

Directions

1. 1

   Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.

2. 2

   Add the tomato pieces, and continue cooking for 10 to 15 minutes. Salt lightly.

3. 3

   Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.

4. 4

   When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Beat the 2 eggs with the juice of 1/2 lemon.

5. 5

   Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon.

6. 6

   Serve hot immediately.