Harira - Moroccan Lamb and Legume Soup

INGREDIENTS

2 tbsp

vegetable oil

2 1/2 lb

lamb on bone, approximately, I use a whole shoulder (1.1kg)

bones from the carcasses of 2 chickens, or the equivalent

celery stalk, roughly chopped

carrot, roughly chopped

onion, roughly chopped

stems from 1 bunch of parsley

chicken bouillon cubes

salt and pepper

2 tbsp

butter or ghee

onion, chopped

celery stalks with leaves, chopped

1 cup

fresh parsley, chopped

1 tsp

turmeric

1/2 tsp

cinnamon

1 tsp

ground corriander

1 tsp

black pepper

1/2 tsp

ginger (optional)

saffron (optional)

1/4 cup

tomato paste

1 cup

dried red/brown lentils, pick over and rinsed (7.2oz, 204g)

15 oz

can chickpeas, drained (425g)

1 cup

fine soup noodles

1/4 cup

freshly squeezed lemon juice, or to taste

1/4 cup

chopped fresh cilantro

salt and pepper