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Original recipe yields 6 servings

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Prep

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1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.

2. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.

3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

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Original recipe yields 6 servings What's on sale near you. Find Me or Sort stores by Closest to me Most deals We're showing stores near May we suggest ADVERTISEMENT Prep Cook Ready In Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat.

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https://www.youtube.com/watch?v=V23KIpuWeKk

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Chicken tagine