Ingredients:

• 1 pound – lamb, cut into small cubes
• 1 tsp – Turmeric
• 1 tsp – pepper
• 1 tsp – Cinnamon
• 1/4 tsp Ginger
• 2 tbsps – Butter
• 3/4 cup – chopped Celery and leaves
• 2 – onions, chopped
• 1/2 cup – Parsley and cilantro, chopped
• 1 2-pound. can of tomatoes, chopped
• salt
• 3/4 cup – lentils
• 1 cup – Chickpeas (canned are fine)
• 1/4 cup – fine soup noodles
• 2 – eggs, beaten with the juice of 1/2 Lemon

Method:

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 10-15 minutes. Salt lightly.
3. Add the juice from the tomatoes, 7 cups of water, and the lentils.
4. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
5. When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
6. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon.
7. Continue stirring slowly, to create long egg strands and to thicken the soup.
8. Season to taste. Ladle into bowls and sprinkle with cinnamon.

Recipe courtesy of Kalpana