Ingredients:
• 450 g – lamb Meat
• 1 tsp – Turmeric powder
• 1.5 tsp – ground black pepper
• 1 tsp – ground Cinnamon
• 1/4 tsp – ground Ginger
• 1/4 tsp – cayenne pepper
• 2 tsp – butter/margarine
• 3/4 cup – chopped Celery
• 2 – Onion chopped
• 1/2 cup – chopped fresh Coriander leaves
• 800 g – diced Tomatoes
• 7 cups – water
• 3/4 cup – green lentils
• 425 g – cooked garbanzo beans (chick peas)
• 110 g – vermicelli/ noodles
• 2 – beaten eggs
• Juice of 1 Lime
• Salt, to taste
Method:
- Place the lamb, salt, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion and coriander leaves into a large soup pot over a low heat. Stir frequently for 5 minutes.
- Pour tomatoes (reserve juice) into the mixture and let it simmer for 15 minutes.
- Pour tomato juice, 7 cups water and the lentils into the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Let soup pot be in simmer & covered for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let it cook for about 10 minutes until the noodles are ‘al dente’.
- Stir in the lime juice and eggs. Let eggs cook for a minute.
- Serve.