Moroccan Herrera

INGREDIENTS

500g/ 1 lb. lamb, cut into small cubes

1 teaspoon turmeric

1 teaspoon pepper

1 teaspoon cinnamon

1 teaspoon of dry basil

1 teaspoon salt

1 cup chopped celery and leaves

3 small onions, chopped

1 cup parsley

1 cup coriander, chopped

½ cup of fresh mint leaves chopped

1 can of tomatoes, chopped

1 teaspoon salt

¾ cup lentils

1 litre of water

1 tin chickpeas (canned are fine)

½ cup vermicelli fine soup noodles

2 eggs, beaten with the juice of 1 lemon

METHOD

fry onions and celery till golden and add meat and fry and stir
on medium to high heat without burning to brown the lamb,
Turn heat down to medium, add salt, pepper, basil, tumeric,
cinnamon, stir gently
Then add the chopped coriander and parsley and stir for 1 minutes
Add the washed and drained lentils, you should see a beautiful
mixture of colours in your pot
add chopped tomatoes and 1 litre of water and leave to simmer for
at least 1 hour on a low heat, stirring occasionally and adding
more water should the soup become too thick, remember it’s a soup
not a stew or curry.
When ready to serve, add the chickpeas and noodles and cook for 5
minutes adding at least another cup of water to re-hydrate the
noodles.
Turn the heat back up to medium stir in the lemony eggs with a
long wooden spoon. Continue stirring slowly, to create long egg
strands and to thicken the soup. Season to with finely chopped
mint leaves and serve into bowls .using a tea strainer put a
teaspoon of dry cinnamon and shake gently a little of the
cinnamon over each bowl of soup, do not use all the cinnamon for
one bowl, just add a little over each bowl. Serve with
lemon/olive and make duaa for me please.

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