Moroccan Lamb Soup
Soup is the easiest thing to make. There are some nights that soup is what everyone is craving, particularly on cold nights. I whipped this up yesterday afternoon. So easy and really really good. You could actually serve this over couscous to make an even heartier meal.
Preheat the oven to 325.
5 lamb shanks
3 medium white onions
3 celery stalks
2 T. minced fresh ginger
2 t. kosher salt
1 1/2 t. ground coriander
1 t. turmeric
1/2 t. ground pepper
1/4 t. cinnamon
6 cups chicken stock
1 (28 ounce can) whole tomatoes – drain and dice
1/2 lb. dry chickpeas
1/2 lb. dry french lentils
1 T. sugar
Cover the bottom of a dutch oven pot with vegetable or canola oil. Heat up and add the lamb shanks. Brown them each on both sides and set aside.
Add the onions, celery and ginger to the pot and saute at a relatively high heat until everything is softened, not browned.
Add the salt, turmeric, coriander, pepper and cinnamon to the vegetables. Make sure they are totally coated.
Return the lamb to the pot with the vegetables. Add in 2 cup of chicken stock, tomatoes and chick peas. Bring to a boil and then down to simmer. Cover and put in the oven for about 2 hours or until the lamb is literally falling off the bone.
When done, take the lamb out of the pot and take it off the bones. This is also the perfect time to get rid of as much fat as possible in the vegetables and liquid broth. Just use a spoon. Put the other 4 cups of chicken broth in and the lentils. Bring to a boil, reduce to simmer, partially covered and let it cook for another 45 minutes or longer..until the lentils are soft. Add in the sugar, mix and serve. Delicious!
Wow, I’m going to make this! This looks awesome. Thanks.