All Easy Recipes. Cook all that you can cook. Ramadan Soup With Lamb
What You Need:            (Serving Size: 4)
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  • 2 tablespoons olive oil
  • pound lean boneless lamb shoulder, trimmed of excess fat, sliced 1/8 inch thick and cut into strips 1 inch long and 1/8 inch wide
  • teaspoon ground ginger
  • teaspoon turmeric
  • 2 medium-sized firm ripe tomatoes, peeled, seeded and cut into 1-inch chunks (see bigos)
  • cup finely chopped onions
  • 2 tablespoons finely chopped fresh coriander (cilantro)
  • 1 teaspoons salt
  • 1 teaspoons freshly ground black pepper
  • 1 quart cold water
  • cup orzo (see Glossary)
  • 2 eggs, lightly beaten
  • 2 teaspoons strained fresh lemon juice
  • Ground cinnamon

  • How To Cook:
    1. In a heavy 3- to 4-quart casserole, warm the oil over high heat until a light haze forms above it.

    2. Brown the lamb in the hot oil, turning the strips about frequently with a slotted spoon and regulating the heat so they color richly and evenly without burning.

    3. Stir in the ginger and turmeric, then add the tomatoes, onions, coriander, salt, pepper and water. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 45 minutes.

    4. Raise the heat to high and, when the soup comes to a boil, stir in the orzo. Stirring from time to time, cook uncovered over moderate heat for about 10 minutes, until the orzo is tender.

    5. Then remove the casserole from the heat and beat in the eggs, lemon juice and a sprinkling of cinnamon. Taste for seasoning and serve at once.

    NOTE: When the eggs are added to the soup, they will separate into strands. Do not be concerned; this is a characteristic of harira.

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