Shorpa

Ingredients

 * ¼ cup olive oil
 * 1½ pounds stewing lamb, cut into 1-inch chunks
 * 1 cup onions, chopped
 * 10 cups beef stock
 * 1 large turnip, peeled and cut into a ½-inch dice
 * 1 large zucchini, cut into a ½-inch dice
 * 2 carrots, cut into a ½-inch dice
 * 2 big green bell peppers, cored, seeded, and cut into strips
 * 1½ pounds tomatoes, peeled, seeded, and chopped
 * 1½ teaspoons cumin
 * ½ teaspoon hot pepper flakes
 * 1 teaspoon ground coriander
 * 1 x 16-ounce can chickpeas, drained
 * salt to taste
 * 3 tablespoons white vinegar
 * garnish: ½ cup chopped fresh cilantro

Directions

 * 1) In a large Dutch oven, brown the meat in the hot oil over high heat for about 5 minutes, stirring occasionally.
 * 2) Stir in the onions and cook 5 or so more minutes, until the onions are softened and have taken on color.
 * 3) Spoon off all the fat that you can, pour in the stock, and bring to a boil.
 * 4) Reduce the heat, cover, and simmer for about 1½ hours.
 * 5) Refrigerate the soup, preferably overnight, so you can easily remove the fat.
 * 6) About an hour before serving, start chopping the vegetables.
 * 7) Bring the skimmed soup to a boil over medium heat, then add the turnip, zucchini, carrots, peppers, tomatoes, cumin, hot pepper flakes, coriander, and chickpeas.
 * 8) Cook, covered, for 30 minutes.
 * 9) salt to taste, then stir in the vinegar.
 * 10) Cover and let stand for 15 minutes.
 * 11) Ladle into bowls and garnish with lots of finely minced cilantro.