| 8 oz / 225 g. |
Finely chopped onion |
| 2 |
Cloves of garlic crushed |
| 2 tblspoons |
Olive oil |
| 4 - 6 oz / 110 - 175 g |
Finely chopped raw lamb (not minced) |
| 4oz / 110 g |
Chick peas (soaked for 12 hours) I used
a tin |
| 2 oz / 50 g |
Spaghetti (broken into short lengths) |
| 1 heaped teaspoon |
Ground allspice |
|
''
'' |
Ground cumin |
|
''
'' |
Ground coriander |
| 2 -3 heaped teaspoons |
Mild chilli Powder (as used for chilli con carne) |
| 5 oz / 150 g |
Sundried tomato paste (small jar) |
| 2 pints / 1.25 litres |
Water |
| 1 teaspoon |
Salt |
| 2 tablespoons |
Chopped Parsley |
| |
|
Lemon wedges to serve and pita bread is traditional |
| Heat
the oil and cook the onions for about 6 minutes until they are
lightly browned. Turn up the heat and brown the chopped
meat stirring frequently. Turn down the heat and stir in
the ground spices cook for a minute then add the tomato concentrate.
Mix everything well and as soon as the base of the pan begins to
brown add the water, salt and chick peas. Put on the lid
and simmer gently for 45 minutes. Next add the spaghetti
pieces, re-cover and cook for a further 15 minutes stirring from
time to time. Lastly stir in the parsley and serve with
lemon wedges to squeeze into the soup |
