Harira Soup

• 500 grams diced lamb shoulder
• 40g butter
• 1 teaspoon ground turmeric
• ground black pepper and sea salt to taste
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1 pinch saffron 
• ¾ cup chopped celery
• 2 onions chopped
• ⅓ cup chopped fresh coriander
• ½ cup chopped flat parsley
• 2x 440g can diced tomatoes
• 4 cups water
• ⅓ cup green lentils
• 1x 440g can chick peas, drained
• 110 grams vermicelli pasta
• 2 eggs, beaten
• 1 lemon, juiced, 1 lemon cut in wedges

Method

Melt the butter on medium heat in a large pot. Place the lamb, turmeric, salt, pepper, cinnamon, ginger, saffron, celery, onion, and half the parsley into a large pot over a low heat. Stir until the lamb is browned, around 5 minutes. Pour tomatoes (reserve juice) into the mixture and let 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 simmer. Let soup simmer, covered, for 2 hours.

About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, l cook until noodles are al dente. Stir in lemon and eggs, and remaining parsley. Serve with coriander sprinkled on top and lemon wedges.