Harira

• 4 tablespoons olive oil
• 1 large onion, chopped
• 2 red onions, chopped
• 4 cloves garlic, chopped
• 3 pounds cubed lamb meat
• 2 1/2 teaspoons ground turmeric
• 2 teaspoons ground black pepper
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cayenne pepper
• 1 cup chopped celery
• 1 cup chopped fresh cilantro
• Sea salt
• 1 29-ounce can diced tomatoes
• 1 tomato, chopped
• 1 1/2 cups green lentils
• 2 15-ounce cans garbanzo beans, drained
• 6 ounces vermicelli pasta
• 3 eggs, lightly beaten
• Juice of 2 lemons

1. In a large pot, warm olive oil.
2. Add both types of onion and garlic, and cook until softened, about 5 minutes.
3. Add lamb, turmeric, black pepper, cinnamon, ginger, cayenne, celery and cilantro, and cook, stirring frequently, for 5 minutes.
4. Season with salt.
5. Add canned tomatoes, reserving juice, and tomato and simmer for 15 minutes.
6. Add reserved tomato juice, 12 cups water and lentils.
7. Bring mixture to a boil, then reduce heat.
8. Simmer, covered, for 2 hours.
9. Increase heat to medium-high.
10. Add beans and pasta.
11. Cook until pasta is al dente, about 10 minutes.
12. Reduce heat to a simmer.
13. Taste for seasoning.
14. Stir in eggs, then lemon juice.
15. Ladle into bowls and serve.

olive oil, onion, red onions, garlic, lamb meat, ground turmeric, ground black pepper, ground cinnamon, ground ginger, ground cayenne pepper, celery, fresh cilantro, salt, tomatoes, tomato, green lentils, garbanzo beans, vermicelli pasta, eggs, lemons

Taken from cooking.nytimes.com/recipes/8073 (may not work)