Moroccan Lamb Soup

This recipe is a modified version of a Moroccan Harira, a dish with lamb, chickpeas and lentils.

INGREDIENTS

2    tablespoons butter

½   pound lamb, cut into ½ inch cubes

½   cup chopped celery with leaves

1    medium white onion, chopped

2    teaspoons turmeric

2    teaspoons white pepper

1    teaspoon cinnamon

1    teaspoon powdered ginger

1    tablespoon each dried parsley and cilantro

1    can (15 ounces) diced tomatoes

½   cup dry lentils

2    cups water or broth

1    can (15 ounces) chickpeas, rinsed, drained

METHOD

In a large soup or sauce pan, add the butter, lamb, celery, onion, spices and parsley/cilantro. Stir and cook over low heat for about 5 minutes. Separate the tomato pieces from the juice, reserving the juice. Add the tomato pieces to the soup pot. Stir and cook for 5 to 6 minutes.

Add the tomato juice, the lentils and water to the pot. Bring it to a boil, partially cover, reduce the heat to low and cook for 20 minutes. Add the chickpeas and cook on low for 8 minutes. Season to taste and serve.