Mutton soup

Ingredients: ¼ pound of mutton, cut into chunks 1 medium carrot, peeled and chopped Half of a zucchini, chopped 1 small potato, peeled and chopped 2 small onions, peeled and chopped ½ of a small capsicum (chop ½ of it very finely and leave the other half as a whole) A handful of chickpeas One small celery branch (it's best to get it from the inside of the celery; chopped) One small bunch of cilantro, chopped 3 tbsp of vegetable oil ¼ tsp black pepper 1/8 tsp cinnamon 1/8 tsp ground red pepper 1 and ¼ tsp salt One small can of tomato paste ¼ cup of tomato juice ¼ cup of thin vermicelli One or two sprigs of mint

Method: Wash the meat and add it to the saucepan. Add carrot, zucchini, potato, onions, pepper, and celery. Throw in the chickpeas. Chop in ½ of the bunch of cilantro, the other half will be added later. Add spices, oil, and sauté everything together on low heat for about 5 minutes.

Then, add the tomato paste and cover everything with water (The water level should be up to at least half of the saucepan). Turn the stove up to medium heat and let the soup come to a boil. When it boils, turn the heat down to low and let it cook.

You have to constantly stir the soup, like about every 10 minutes or so, so that the vegetables don't stick to the bottom of the pan. After an hour, add the tomato sauce.

Throw in the other half of the capsicum (which should be a whole, not chopped). Chop in the rest of the cilantro and the twigs of mint (leaves only). Add four and a half cups of water, and turn up the heat again so the soup can come to a boil. When it comes to a boil, turn the heat down and let it cook for another half an hour. After that half an hour, add a cup of water (or as needed) and this time when it boils, throw in the angel hair. Don't cover the pan when you throw in the vermicelli because it will stick. Stir it around occasionally; when the vermicelli cooks, which is about 10 minutes or so, the soup will be done!