Tonight's dinner: Harira!

[highlyeccentric]

~500 grams lamb, give or take, in small strips or cubes
2 tbsp butter
1 onion, chopped into strips
1 can diced tomatoes
1 can chickpeas, drained
1/4 cup red lentils
1 whole head of garlic, broken up into cloves, with the ends chopped off the cloves
2 cups water
A handful of chopped parsley
1/2 tsp of Tumeric
2 bay leaves
4 or 5 small onions, peeled and halved
Two coils of egg noodles

To garnish:
Ground cinnamon
Dried or fresh coriander
Lemon slices

1. Heat a large pot. Fry the lamb and the chopped onion in the butter, for around 5 min.
2. Add the tomatoes, chickpeas, garlic cloves, lentils, water, tumeric, bay leaves and parsley. Season with salt and pepper.
3. Simmer for 1 1/2.
5. Add the halved onions. Simmer for a further 30-60 minutes, until onions are soft.
6. Prepare the egg noodles. When tender, add to soup. Simmer for 2-5 min, until flavour has seeped in.
7. Serve garnished with cinnamon, coriander and lemon slices.