Cut lamb shoulder from 500 g raw edible weight into 2 cm cubes. Chop onion and celery, and cut coriander and parsley.

Ingredients

• 500 gLamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw
• 120 gPasta, dry, enriched
• 500 gTomatoes, red, ripe, canned, packed in tomato juice
• 180 gOnions, raw
• 150 gCelery, raw
• 30 gCoriander (cilantro) leaves, raw
• 20 gParsley, fresh
• 1,800 gBeverages, water, tap, drinking
• 25 gOil, olive, salad or cooking
• 4 gSpices, cumin seed
• 4 gSpices, paprika
• 1 gSpices, pepper, red or cayenne
• 7 gSalt, table

Method

1. Cut lamb shoulder from 500 g raw edible weight into 2 cm cubes. Chop onion and celery, and cut coriander and parsley.
2. Heat 25 g oil to 170 °C in a soup pot. Fry lamb with onion for 6 minutes, stir in cumin, paprika and cayenne and cook for 1 minute.
3. Add tomatoes, celery, 1,800 g water and 7 g salt. Simmer covered at 95 °C for 40 minutes until lamb is tender.
4. Add vermicelli and cook uncovered at 95 °C for 8 minutes. Stir in coriander and parsley; this uses fine wheat noodles, not green wheat frik.
5. Rest for 10 minutes and serve hot in portions of about 500 g. Soup contains no separate side.