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:

1. 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.
2. Pour tomatoes (reserve juice) into the mixture and let it simmer for 15 minutes.
3. Pour tomato juice, 7 cups water and the lentils into the pot.
4. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Let soup pot be in simmer & covered for 2 hours.
6. 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’.
7. Stir in the lime juice and eggs. Let eggs cook for a minute.
8. Serve.