2 tablespoons butter 1 medium stalk celery, coarsely chopped 2 onions, chopped ½ pound lean lamb cut into small pieces 1 15-ounce can chickpeas 1 15-ounce can crushed tomatoes ¼ teaspoon turmeric 1 teaspoon ground ginger ½ teaspoon cinnamon 1 tablespoon tomato paste 1 teaspoon salt (or to taste) 1 cup rice 2 tablespoons flour mixed to a paste with half a cup of water ½ cup chopped fresh parsley ½ cup chopped fresh cilantro 2 tablespoons lemon juice 1 large lemon cut in 6 wedges
Melt the butter in a large saucepan and gently saute the celery and onions for 3–4 minutes. Add the lamb and brown it. Now add the chickpeas with their liquid, the tomatoes, turmeric, ginger, cinnamon, tomato paste, salt, and 2 quarts of water. Bring to a boil, simmer for 10 minutes, and then stir in the rice. Simmer for about 15 minutes or until the rice is becoming tender. Add some of the hot liquid to the flour paste and stir until smooth. Pour this mixture into the pan of soup and bring it back to a simmer. Cook for another 15 minutes. Finally stir in the parsley, cilantro, and lemon juice, and cook for 2 more minutes. Serve with lemon wedges. Serves 8.