North African Soup

• 1 lb lamb or 1 lb mutton, cut into small chunks
• 2 tablespoons clarified butter
• 2 onions, finely chopped
• 1 stalk celery, finely chopped
• 3 teaspoons fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh cilantro, finely chopped
• 1 small cinnamon stick
• 4 saffron threads, crumbled
• 14 teaspoon ground ginger
• salt, to taste
• freshly group black pepper, to taste
• 3 12 quarts cold water
• 2 cups dried garbanzo beans, soaked overnight and drained
• 2 12 cups brown lentils
• 2 lbs firm-ripe fresh tomatoes, coarsely chopped
• 12 cup short-grain rice
• 3 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice

1. Combine the lamb, butter, onions, celery, 1-1/2 teaspoons of the parsley, 1-1/2 teaspoons of the cilantro, cinnamon, saffron and ginger in a large soup pot.
2. Season with salt and pepper.
3. Stir over medium heat until the butter has melted.
4. Pour in 4 cups of the cold water.
5. Bring to a boil and simmer for 25 - 30 minutes, or until reduced by half.
6. Stir in the garbanzo beans and lentils and the remaining water.
7. Simmer over medium heat until the lentils and beans are tender, about 75 minutes.
8. Stir in the tomatoes and the remaining 1-1/2 teaspoons parsley and 1-1/2 teaspoons cilantro.
9. Bring to a boil, lower the heat and simmer for 10 minutes.
10. Add the rice.
11. Mix the flour to a smooth paste with a little cold water in a small bowl.
12. Remove the soup from the heat and add the flour mixture, stirring constantly.
13. Return to the heat and cook for 10 minutes, stirring constantly.
14. The soup should not be too thick.
15. Stir in the lemon juice and serve hot.

lamb, butter, onions, celery, parsley, fresh cilantro, cinnamon, saffron threads, ground ginger, salt, freshly group black pepper, cold water, garbanzo beans, brown lentils, tomatoes, shortgrain rice, allpurpose, lemon juice

Taken from www.food.com/recipe/north-african-soup-324236 (may not work)