This was in incredibly easy soup to prepare.
I doubled it seeing as I had come across a great price on boneless lamb leg. DO NOT pay attention to the part where it says not to use leg meat if that's what you prefer using. I have always used leg meat for stews and it has never, ever been dry. It's super tender every time.
I doubled the recipe because soup goes a long way in our house. I also added a 6 ox can of tomato paste (use 3 oz if you're doing a single batch) and used beef stock instead because that's what I happened to have in the house.
As far as spices went, I looked up commonly used Middle Eastern spices and there is a long list of them, including turmeric and allspice. I added a teaspoon of each per batch and it made for a more well rounded Middle Eastern flavor.
Instead of bulgar, we had it over couscous.