Harira (Iraqi Lamb Soup)

2 tablespoon cumin seeds
1 tablespoon whole allspice
2 tablespoons black peppercorns
2 whole green cardamom pods
2 whole black cardamom pods
12 whole cloves
2 teaspoons cayenne pepper
1 tablespoon ground cinnamon
4 teaspoons coriander seeds
1 teaspoon thyme
2 tablespoons turmeric
1 bay leaf

2 tablespoons olive oil
1 large white onion, sliced
5 cloves garlic, minced
1 pound lamb, sliced
5 ounces tomato paste
12 cups chicken broth
19 ounces canned chickpeas
1 cup yellow split peas or lentils
1/2 cup fresh cilantro, chopped

2 eggs
1/4 cup lemon juice
1 teaspoon harissa

1. Lightly toast cumin seed in a dry skillet over medium heat until fragrant, then combine with rest of spice mixture into a mortar and pestle or spice grinder until fine. Set aside.
2. Heat a large soup pot over medium heat and add the olive oil. Lightly brown the onions, then add the garlic, stirring to combine.
3. Stir in the prepared spice mixture, lamb and tomato paste, then add the chicken broth, raise heat and bring to a boil.
4. Reduce heat to a simmer and cook, covered, until lamb is very tender, about an hour and a half.
5. Add the chickpeas, lentils and cilantro and cook until tender, about another hour.
6. When soup is ready to be served, beat eggs with lemon juice and stir in the harissa. Blend a tablespoon or two into a serving of soup to serve.

Makes 6 servings