Chorba Soup With Lamb

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 pound boneless lamb shoulder
• well-trimmed of fat and diced fine
• Salt and freshly ground black pepper
• 2 1/2 cups canned tomato puree
• 3 to 4 tablespoons harissa (chili paste
• sold in fancy food or Middle Eastern shops)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 2 tablespoons chopped flat-leaf parsley
• 3/4 cup fine pearl barley
• millet or orzo
• 1 lemon
• in 6 wedges

Instructions

1. Heat oil in a large heavy saucepan.
2. Season lamb with salt and pepper, and add to pan.
3. Saute over medium-high heat, stirring, until it has browned.
4. Mix 1/2 cup of the tomato puree with 1/2 cup water, and add it to the pan along with 3 tablespoons of the harissa.
5. Cook for a couple of minutes; add the onion, celery, parsley and the remaining tomato puree.
6. Stir in 3 cups water.
7. Bring to a simmer, and cook over low heat, covered, until the lamb is very tender, about 20 minutes.
8. Add another 3 cups water, and bring to a boil.
9. Slowly add the barley, millet or orzo in a thin stream, stirring.
10. Cook about 10 minutes.
11. Taste for seasoning, adding more salt and harissa if desired.
12. Serve with lemon wedges.