* 4 tablespoons Oil
* 1 Onion, finely chopped
* 225 g Lamb, Mutton or Veal, cut into 1 cm cubes
* 1 teaspoon Salt
* 1 teaspoon Paprika
* ¼ teaspoon Cinnamon
* 1 teaspoon Harissa
* 1 tablespoon Coriander leaves, finely chopped
* 2 tablespoons Parsley, finely chopped
* 1 tablespoon Mint, finely chopped
* 3 large Tomatoes, peeled and chopped
* 1.8 Litres water or Stock
* 175 g whole Lentils
'''For the Semolina Dumplings'''
* 375 g medium Semolina
* ½ Onion, finely chopped
* 1 tablespoon Coriander leaves, finely chopped
* 1 tablespoon Parsley, finely chopped
* 1 tablespoon Mint, finely chopped
* 1 teaspoon Salt
* ½ teaspoon Black pepper
* 1 Egg, beaten
* 90 ml Oil
* 90 ml water

===Method===
* Heat the Oil in a large pan and Fry the Onion until soft.
* Add the Meat and cook until it has Browned on all sides.
* Stir in the Salt, Paprika, Cinnamon, Harissa, Coriander, Parsley, Mint and Tomatoes.
* Cook over a low heat for 10 minutes, stirring regularly.
* Add the water or Stock and the Lentils and bring to the Boil.
* Lower the heat and Simmer for 20 minutes.
* Meanwhile, make the Semolina Dumplings by mixing the semolina, Onion, Herbs, Salt and Pepper in a bowl.
* Mix in the Egg and the Oil and add enough water to make a pliable Dough which holds together.
* Dampen your hands and roll the Dough into Apricot sized balls.
* When the Soup has finished Simmering add the Dumplings to the pan and Simmer for a further 30 minutes until the Meat and Lentils are cooked.
* If the Soup is too thick, add a little more water or Stock.
* Place the Dumplings in bowls and ladle the Soup over them.

______________________________