· 1 kilo beef
· 1 teaspoon ground turmeric
· 1 1/2 teaspoons ground black pepper
· 1 teaspoon ground cinnamon
· 1/4 teaspoon ground ginger
· 1/4 teaspoon ground cayenne pepper
· 2 tablespoons margarine
· 3/4 cup chopped celery
· 1 onion, chopped
· 1 red onion, chopped
· 1/2 cup chopped fresh cilantro
· 1 (29 ounce) can diced tomatoes
· 7 cups water
· 3/4 cup green lentils
· 1 (15 ounce) can garbanzo beans, drained
· 4 ounces vermicelli pasta
· 2 eggs, beaten
· 1 lemon, juiced
Cooking Procedure:
1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
2. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
