Moroccan Lamb & Vegetable Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 lb lamb, cut into chunks
2 ripe tomatoes, chopped
1 1/2 onions, diced
1 -2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon powdered saffron
2 cups water
3 cups vegetable broth
2 potatoes, peeled & cut into chunks
2 large carrots, peeled & cut into chunks
2 zucchini, trimmed & sliced
2 celery ribs, trimmed & cut into chunks
1 (15 ounce) can chickpeas, drained & rinsed
1 tablespoon fresh cilantro
3/4 cup uncooked pasta (such as bowties or macaroni)
1 tablespoon lemon juice

Preparation

In a large pot combine the olive oil & butter. Saute the lamb, tomato, & onion for 3 minutes. Then add the spices & continue to cook for 5 more minutes, stirring constantly.
Pour in the water & broth and bring to a gentle boil. Reduce heat then simmer for 1 hour.
Put all the vegetables & cilantro into the pot, cover & simmer for additional 30 minutes or until both the meat & vegs are tender. Stir from time to time & add more water if needed.
Add in the lemon juice & vermicelli and cook for 15 minutes. Adjust seasoning to taste, adding more salt, pepper, & cayenne if needed.