Ingredients:

• 1 pound lamb (or beef) meat, small diced
• 2 medium onions, diced
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 1/2 tablespoons black pepper
• Salt to taste
• 2 tablespoons butter or olive oil
• 3/4 cup chopped celery
• 1/2 cup chopped fresh cilantro
• 1 can diced tomatoes (29 ounce)
• 3/4 cup barley
• 7 cups water
• 2 eggs beaten
• 1 lime or lemon, juiced

Put the butter, lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a medium heat. Stir frequently for 5 minutes. Pour diced tomatoes (plus the juice) into the mixture and let it simmer for 20 minutes.

Add 7 cups water and barley into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.

Right before serving, add salt to taste and stir in lemon juice and beaten eggs, let eggs cook for 2 minutes, stirring constantly. Garnish the top with fresh parsley or cilantro and serve.

Enjoy! 👩🏻‍🍳👌🏻

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