Prep 15 mins
Cook 2 hrs 30 mins
I learned how to make this from an ex-boyfriend's mother. This stew has a very unique flavor. You can substitute beef if you prefer.
- 1 lb cubed lamb
- 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 lentil
- 1 (15 ounce) can garbanzo beans, drained
- 4 ounces vermicelli
- 2 eggs, beaten
- 1 lemon, juiced
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, 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.
- 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, let cook about 10 minutes (until noodles are al dente).
- Stir in lemon and eggs, let eggs cook 1 minute.
Oh my goodness! This was a fantastic soup. The flavors combinations are delicious. The only thing I changed was the cooking technique. As the spice mixture is very similar to what Indian's use, I used my mothers method for cooking just about anything. Saute onions for a few minutes, then add spices, cook a few minutes more-until the oils have released then continue as directed. It came out beautifully! Thanks for a great simple recipe.
I hate to give such an average rating; but, it smelled sooo delicious; but, i found the flavour really disappointed. I went through every review adding any extras that others have added & still felt the flavour's just didn't add up to a great recipe. sorry. the stew was edible; but, i won't try it again. sorry :(
This was my 1st attempt in making this dish - and we LOVED it! I used bone-in lamb pieces, added 2 cloves garlic, used red lentils instead of green and skipped the eggs. Also, I first sauteed the onions and garlic just to brown it up a bit and then added in the spices, lamb and salt, then carried on as per the recipe. DH, who avoids lentils like the plague, did not whinge! Next time, I shall add in a few strands of saffron and maybe try to spice it up a bit more by adding ground cumin and coriander. Thank you, Mirj, for sharing this wonderful recipe!