Ingredients
½ cup dried chick peas - soaked o’night & drained or 15 oz. can
½ lb boneless lean lamb - cut into julienne strips
1 T butter
1 T olive oil
3 large stalks of celery including leaves - minced
2 onions - minced
2 cups drained canned tomatoes - chopped
¼ cup parsley - minced
2 T cilantro - minced
2½ t ground ginger
2 t cinnamon
1½ t tumeric
1/8 t saffron
6 cups water
2/3 cup lentils - rinsed & picked over
salt & pepper
2 eggs
3½ T lemon juice
Preparation
In a large heavy bottomed saucepan brown lamb in butter & olive oil over moderate heat, stirring, for 1-2 minutes. Add celery, onions, tomatoes, parsley, cilantro, ginger, cinnamon, turmeric & saffron and cook over moderate heat, stirring for 3 minutes. Add water, chick peas & lentils and bring to boil over moderate heat. Simmer, partially covered for 1 hour or until the chick-peas & lentils are tender. Season with salt & pepper. In a small bowl beat eggs with lemon juice. Add to the simmering soup in a stream, whisking constantly & remove the pan from the heat. The eggs will separate & form strands. Ladle soup into bowls & garnish with thin slices of lemon & a pinch of cinnamon.
