Sauté the lamb with onion and garlic in olive oil until lightly browned. Add tomatoes, celery, and spices and cook 5 minutes more.
Add broth, and cook for about 2 hours, or until the meat is tender. Add chick peas, lentils and cilantro and cook for another 40 minutes. Add pasta and cook until the pasta is done.
Beat eggs with lemon juice, stir in the harissa/salsa. Blend into the soup and cook a minute or so longer.
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© 1998 Ronald Florence Last modified: 04-Dec-2001 18:06:23 EST