Chorba Soup With Lamb

• 3 tablespoons extra virgin olive oil
• 1 pound boneless lamb shoulder, well-trimmed of fat and diced fine
• Salt and freshly ground black pepper
• 2 1/2 cups canned tomato puree
• 3 to 4 tablespoons harissa (chili paste, sold in fancy food or Middle Eastern shops)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 2 tablespoons chopped flat-leaf parsley
• 3/4 cup fine pearl barley, millet or orzo
• 1 lemon, in 6 wedges

1. Heat oil in a large heavy saucepan.
2. Season lamb with salt and pepper, and add to pan.
3. Saute over medium-high heat, stirring, until it has browned.
4. Mix 1/2 cup of the tomato puree with 1/2 cup water, and add it to the pan along with 3 tablespoons of the harissa.
5. Cook for a couple of minutes; add the onion, celery, parsley and the remaining tomato puree.
6. Stir in 3 cups water.
7. Bring to a simmer, and cook over low heat, covered, until the lamb is very tender, about 20 minutes.
8. Add another 3 cups water, and bring to a boil.
9. Slowly add the barley, millet or orzo in a thin stream, stirring.
10. Cook about 10 minutes.
11. Taste for seasoning, adding more salt and harissa if desired.
12. Serve with lemon wedges.

extra virgin olive oil, lamb shoulder, salt, tomato puree, sold, onion, celery, flatleaf, pearl barley, lemon

Taken from cooking.nytimes.com/recipes/8616 (may not work)