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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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Came to me via Gourmet Recipes from Around the World. This sounds purrrfect for our little blast of cold weather. Needs chewy roll & the meal is complete. 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. 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. Add the tomato pieces, and continue cooking for 10 to 15 minutes. Salt lightly.
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. 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. 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. Serve hot immediately.
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