This soup recipe is originally from Morocco. I tried this recipe during Ramadan 2008 and all my children loved it. I made this soup again today because it is rainy and cold outside. This is an excellent cold weather soup.
I did not have all of the ingredients so I substituted the cubed lamb meat with ground beef. Also, I did not have the brown lentils so I substituted it with mung beans and the soup still turned out terrific. Here is the recipe. Enjoy!
1/2 kilo cubed lamb (or 1 pound of cubed lamb or ground beef or ground lamb)
1 teaspoon ground tumeric
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 Maggi stock cubes
a pinch of ground red chili powder (cayenne pepper)
3 tablespoons of cooking oil
1 large onion, chopped
medium tomatoes, chopped
1/2 cup cilentro, chopped
8 cups of water
¾ cup brown lentils (or substitute with ¾ cup of mung beans or split green peas)
1 15oz can of garbanzo beans, drained
1 cup of vermicelli noodles
Juice of 1 lemon
2 eggs, beaten (optional)
In a large cooking pot, heat the cooking oil and saute the lamb until nicely browned. Add the onions and sauté until the onions are soft and transparent. Add the tomatoes, all the spices, lentils, and Maggi stock cubes. Stir well. Add the water. Bring to a boil and then simmer until the lamb is tender (about 2 hours).
Add the can of drained garbanzo beans and the vermicelli. Bring to a boil and then simmer for about 30 minutes.
Stir in the lemon juice and the eggs. Cook for a minute.
Serve hot. This soup is excellent the next day if there are any leftovers!