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

How to Make Harira (with lamb)

• 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.