Moroccan Lamb and Legume Soup (Harira) | RICARDO

Ingredients

• 2 tbsp unbleached all-purpose flour
• 9 cups (2.25 litres) water
• 1 lb (450 g) deboned lamb shoulder, diced
• 1 tbsp (15 ml) olive oil
• 3 celery stalks with leaves, chopped
• 1 large onion, chopped
• ¼ cup (15 g) cilantro stems, finely chopped
• 1 tbsp fresh ginger, chopped
• 1 tsp ground cinnamon
• ½ tsp ground turmeric
• 1/8 tsp saffron (about 10 pistils)
• 1 can (14 oz/398 ml) diced tomatoes
• 2 tsp (10 ml) harissa
• ¾ cup (160 g) dried brown lentils, rinsed and drained
• 1 can (14 oz/398 ml) chickpeas, rinsed and drained
• 1/3 cup (35 g) spaghettini, broken into 1-inch (2.5 cm) pieces
• 1 egg, beaten
• ¼ cup (10 g) cilantro leaves, finely chopped
• Lemon wedges, for serving