Noodle Soup with Tomatoes and Fresh green Chili Pepper- Hasa’ Al-She’reya

This spicy noodle soup is a favorite meal on a cold winter day in the Arabian Peninsula.

SERVES: 6

PREP TIME: 20 minutes

COOKING TIME: 1 hour 45 minutes

INGREDIENTS:

• 1 lb (500 g) stewing cut of lamb or beef (such as boneless lamb shoulder or bottom round beef steak), cubed
• 8 cups (2 liters) water
• Two 14.5-oz (411-g) cans stewed tomatoes
• 2 teaspoons salt
• 1 small jalapeño or other fresh finger-length green chili pepper of your choice, deseeded and finely chopped
• 1 teaspoon ground black pepper
• 1 teaspoon ground cardamom
• 1 teaspoon dried tarragon
• 1/2 teaspoon ground ginger
• 3 1/2 oz (100 g) dried vermicelli or very thin spaghetti, broken into small pieces (about 1 cup/100g)

INSTRUCTIONS:

1. In a large saucepan with a lid, bring the cubed meat and water to a boil. Leave it uncovered.
2. Once boiling, cover the saucepan and cook the meat over medium-low heat for about 1 hour, or until it becomes tender.
3. Add the stewed tomatoes, salt, finely chopped jalapeño or green chili pepper, black pepper, cardamom, dried tarragon, and ground ginger to the saucepan. Stir well to combine.
4. Cover the saucepan again and continue cooking over medium-low heat for 30 minutes, allowing the flavors to meld together and the meat to absorb the seasonings.
5. Stir in the dried vermicelli or very thin spaghetti, broken into small pieces. Cook for an additional 10 minutes or until the pasta is cooked and tender.
6. Serve the hot stew in bowls, making sure to include some of the meat, vegetables, and pasta in each serving.