Ingredients

• 2 large lamb shoulder blade chops, cubed
• 2 tablespoons olive oil
• 1 large onion, minced
• 3 large cloves garlic, chopped
• 2 tablespoons best-quality curry powder
• 1/2 teaspoon ground cinnamon
• 1 tsp turmeric
• 1 medium tomato, chopped
• 2 cups beef broth
• 1 14-oz. can chickpeas
• Juice of two lemons
• 2 eggs, beaten
• Parsley, cilantro or lemon zest for garnish

Heat the oil in a large, heavy pan.  Brown the onion. Add the garlic, and stir for a minute or two.  Add the spices and stir. 

Add the lamb and coat it completely with the spice mixture, allowing it to fry for a few minutes, followed by the tomatoes. 

Pour the beef broth over it, and as soon as it begins to boil, turn the heat down to a gentle simmer.

In a small bowl, drain and mash half of the chickpeas. After half an hour, add them along with the whole chickpeas to the simmering soup and cook for another hour. 

At the end of the cooking time, stir the pot contents, and swirl it in the beaten eggs, forming long strands, like in egg drop soup.  This adds a lovely texture and taste to the soup.  

Finally, squeeze in the lemon juice. 

Many people garnish with cilantro.  if you don't have fresh parsley, just top each bowl with some lemon zest, and serve some lemon juice on the side to spoon into the dish. 

This recipe yields 4 bowls of a very hearty soup.