| for lamb |
| 1 | lb lamb [ground or cubed] |
| 1/2 | tsp salt |
| 1/2 | tsp black pepper |
| 1/2 | tsp saffron threads |
| 1/2 | teaspoon curry powder |
| 1 | teaspoon freshly ground ginger |
| 1/2 | tsp ground coriander |
| 1/2 | tsp aleppo peppers |
| 1 | tsp Urfa peppers |
| 1 | clove grated garlic |
| dash of olive oil |
| for soup |
| 2 | tbl olive oil |
| 1 | cup diced onion [1 medium] |
| 1 | cup diced carrots [2 carrots] |
| 4 | cloves garlic minced |
| 1 | tablespoon grated ginger |
| 1/4 | cup tomato paste |
| (1 tomato, diced, optional) |
| 1 | tsp Raz el Harout |
| 1 | tsp curry powder |
| Urfa and Aleppo peppers to taste (tablespoon each?) |
| 2 | cups chickpeas (drained) |
| 1 | cup orange lentils |
| 5 | cups water |
| 1 1/2 | cups chicken stock or water |
| 1/4 | cup chopped parsley and mint |
| for serving |
| 3/4 | cup vermicelli |
| lemon wedges |
| 1. | Mix the spices in a mortar and pestle to grind the saffron and peppers to a uniform fine grind. Add to the lamb with the ginger and garlic and distribute evenly. This step can be done in advance. |
| 2. | Prep the onions, carrots, ginger, and garlic. Wash the lentils thoroughly. |
| 3. | If using ground lamb, warm a small fry pan with just a bit of olive oil. Add lamb, cooking until in the pink range, not fully cooked. Start the soup below. The lamb should be ready at just about the right time. |
| 4. | Heat the olive oil in a large pan. Add onions and carrots with some salt, and sauté until softened. Add the garlic and ginger and sauté until aromatic, about 1 minute. If using lamb chunks, add the lamb and brown. |
| 5. | Add the tomato paste, mixing in well, and cook for about 3-4 minutes. Add the Raz el Harout, curry powder and some peppers [you add more late] |
| 6. | and let warm through, mixing into the tomato mixture. |
| 7. | If using the ground lamb, add the drained, almost-cooked lamb and stir. Taste for salt, adding if needed. Add the lentils, stir. Add the water and chicken stock if using. Stir, bring to a low boil, and then reduce to simmer for about 20 minutes. |
| 8. | Add the chickpeas and simmer for about 15 minutes depending on doneness of the chickpeas being used. |
| 9. | In the last five minutes of cooking the soup, add the chopped herbs. |
| 10. | In a fry pan, toast the vermicelli. When browned, add a bit of the finished soup to the pan and add to the bowls. Top the bowls with the desired amount of soup. [This means the leftovers will not have pasta which can be made fresh when serving those leftovers.] |
| 11. | Serve with lemon wedges. |