Another delicacy from North Africa. This is one of the traditional dish that breaks the fast of Ramadan. All the credit for this recipe goes to my friend Hanan.

Ingredients:

• 1 pound cubed lamb meat
• 1 teaspoon ras al hanout or turmeric
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger

Method:

1. Place the lamb, all spices, butter, celery, onion, and cilantro into a tagine or wide 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, seven 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 two hours.
3. About 10 minutes before serving turn the heat to medium-high, place chickpeas into the soup, let cook about 10 minutes. Stir in lemon and eggs, let eggs cook one minute.

Enjoy with bread!