- Sauté in oil lamb, onion, coriander, cayenne, black pepper, cinnamon and salt.
- When meat is well browned, add 6 cups broth.
- Bring to boil.
- Add all vegetables.
- Cover, reduce heat, simmer covered until vegetables are the desired consistency.
- Return to boil, add pasta and cook until done, serve in bowls with slice of lemon on top of each.
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