1 lb. lamb, cut into small cubes
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon cinnamon
1/5 teaspoon ginger
2 Tablespoons butter
1/2 cup chopped celery and leaves
2 onions, chopped
1/2 cup parsley and cilantro, chopped
1/4 teaspoon Saffron
1 2-lb. can of tomatoes, chopped
Salt to taste
3/4 cup lentils
1 cup cooked chickpeas
1/4 cup fine soup noodles/rice
2 eggs, beaten with the juice of 1/2 lemon
Put the lamb, spices, butter, celery, onion, and parsley/cilantro in
a large soup pot and stir over a low heat for 5 minutes. Add the
tomato pieces, and continue cooking for 10-15 minutes.
Add juice from tomatoes, 7 cups of water, and lentils. Bring to boil,
then reduce heat, partially cover, and simmer for 2 hours.
When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
Then, with the soup at a steady simmer, stir the lemony eggs into the
stock with a long wooden spoon. Continue stirring slowly until soup
is thickened. Season to taste.