Food – Soulful soups
Keep warm with these hearty and delicious soups
MOROCCAN LAMB SOUP
Serves: 4-6 Prep time: 21/2 hrs
400 g lamb, knuckles Flour, for dusting
2 T olive oil
1 onion, chopped
1 celery stick, finely chopped 1 carrot, finely chopped
1 tsp ginger, crushed
2 garlic cloves, crushed
2 T tomato paste
2 tsp cinnamon
1 1/2 tsp cumin
2 T coriander
2 tsp paprika
½ tsp cloves
2 L beef stock
4 bay leaf
1 x 400 g can tomatoes 200 g butternut, cubed 1x 400 g can chickpeas
1. Dust lamb on all sides with flour and brown in heated oil in a large stock-pot. Remove and set aside.
2. In the same pot, add onion, celery, carrots, ginger and garlic, sauté until golden. On medium heat, add tomato paste, cinnamon, cumin, coriander, paprika, cloves and stir to combine.
3. Return meat to pot, add tomato, bayleaf and stock to the pot and stir, bringing to boil, and then simmer for about 2 hours, until meat is tender and liquid has reduced slightly and thickened. Add butternut and chickpeas, cook for another 15 minutes. Serve.