We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Atlas Mountain Soup
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
180 minutes
180 minutes
Tangy North African-inspired ground lamb soup with cumin, paprika, cinnamon, lemon, and dried apricots. Perfect with crusty bread for a hearty meal.
Ingredients:
- 0.75 cup chopped dried apricots
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 pound ground lamb
- 4 stalks celery, cut into 1/2 inch pieces
- 1 large green bell pepper, sliced
- 1 pound tomatoes, coarsely chopped
- 1 lemon
- 1.25 cups water
- 1 tablespoon white sugar
- salt and black pepper to taste
Instructions:
- Allow the apricots to steep in water for at least 2 hours until they become tender, then discard the water.
- In a large, heavy saucepan, heat olive oil over medium heat. Add garlic, cinnamon, cumin, and paprika; sauté for 1 minute. Increase heat to medium-high, add ground lamb, breaking it up with a wooden spoon until browned. Stir in apricots, celery, green pepper, and tomato.
- Peel 5-6 lemon strips using a vegetable peeler and add to the soup along with the lemon juice. Stir in water and sugar. Bring to a boil, then simmer covered on medium-low heat for 30 minutes. Season with salt and pepper to taste.