Moroccan Lamb & Vegetable Soup

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 lb lamb, cut into chunks
• 2 ripe tomatoes, chopped
• 1 1/2 onions, diced
• 1 -2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon powdered saffron
• 2 cups water
• 3 cups vegetable broth
• 2 potatoes, peeled & cut into chunks
• 2 large carrots, peeled & cut into chunks
• 2 zucchini, trimmed & sliced
• 2 celery ribs, trimmed & cut into chunks
• 1 (15 ounce) can chickpeas, drained & rinsed
• 1 tablespoon fresh cilantro
• 3/4 cup uncooked pasta (such as bowties or macaroni)
• 1 tablespoon lemon juice

1. In a large pot combine the olive oil & butter. Saute the lamb, tomato, & onion for 3 minutes. Then add the spices & continue to cook for 5 more minutes, stirring constantly.
2. Pour in the water & broth and bring to a gentle boil. Reduce heat then simmer for 1 hour.
3. Put all the vegetables & cilantro into the pot, cover & simmer for additional 30 minutes or until both the meat & vegs are tender. Stir from time to time & add more water if needed.
4. Add in the lemon juice & vermicelli and cook for 15 minutes. Adjust seasoning to taste, adding more salt, pepper, & cayenne if needed.

olive oil, butter, lamb, tomatoes, onions, salt, paprika, black pepper, cinnamon, turmeric, cayenne pepper, powdered saffron, water, vegetable broth, potatoes, carrots, zucchini, celery, chickpeas, fresh cilantro, pasta, lemon juice

Taken from www.food.com/recipe/moroccan-lamb-vegetable-soup-317154 (may not work)