Harira - Moroccan Lamb Stew

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.

• Ready In: 2 hrs 45 mins
• Serves: 6

Ingredients

• 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

Directions

1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat.
2. Stir frequently for 5 minutes.
3. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
4. Pour tomato juice, 7 cups water, and the lentils into the pot.
5. Bring the mixture to a boil, then reduce the heat to simmer.
6. Let soup simmer, covered, for 2 hours.
7. 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).
8. Stir in lemon and eggs, let eggs cook 1 minute.