Moroccan Harira from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• salt and freshly ground black pepper
• 1½ pounds diced raw lamb
• 1 level teaspoon dried yeast
• ¼ level teaspoon powdered ginger
• ¼ pound chick peas, soaked overnight
• 1 Spanish onion, finely chopped
• chicken giblets and trimmings (if available)
• ¼ pound rice
• ⅛-¼ level teaspoon powdered saffron
• 4 tablespoons butter
• salt
• ¼ level teaspoon paprika
• 4 ripe tomatoes, peeled, seeded and chopped
• water
• 4 tablespoons finely chopped parsley