Moroccan Lamb Soup is simply delicious and hearty due to the simmering process in a tagine. It is quite filling with the addition of chickpeas, tomatoes, and spices, while the harissa gives it a unique twist.
Lamb soup is ubiquitous. In fact, virtually every culture from China to Europe has its own variation. I had this Moroccan Lamb Soup when I visited the ‘Red City’ of Marrakech. It is an incredibly beautiful city with enchanting, fountained gardens, and of course, the souks at the foot of the Atlas Mountains. What initially attracted my attention was their unique crockery. What I discovered was that the crockery, while pleasing to the eye, also lent itself to the Moroccan cuisine, making it more flavorful and aromatic.
Difference between a soup and a stew:
To be candid, it has a lot to do with the quantity of liquid. Soups have more liquid or stock in them, while stews are generally thicker and have lesser liquid content. Soups can be liquid only and call for the use of stock and seasoning. Typically, soups have other elements including meat, fish, or vegetables that are submerged in the liquid. Stews, on the other hand, are much heartier than soups. Although the ingredients may be chunkier, the key difference is that there is sufficient liquid to just submerge the ingredients. Why is this distinction important here? It is primarily because I am distinguishing the Moroccan Lamb Soup from the famous Moroccan Lamb Stew, ‘Harira’, which includes lentils and other spices.
What is Harissa?
While the ingredients for this soup are easy to find and prepare, the notable ‘exotic’ ingredient is the harissa. Harissa is a chili paste that is blended with roasted peppers, garlic, olive oil and other spices. Harissa itself is generally mild. Its tangy, smoky, and somewhat sweet flavor gives this hearty soup a unique and flavorful spin. You can enjoy it with pita, lavash, or even Garlic Focaccia. My Lamb Tagine is yet another variation of Moroccan soups and stews.
How to make Moroccan Lamb Soup:
1.Marinate the lamb for one hour.
2. Sauté the onion for 2 minutes in butter.
3. Add the cumin and tomato purée and sauté for 3 minutes.
4. Mix in the marinated lamb.
5. Then, add the chickpeas with the water (enough water to submerge the chickpeas). Add some chopped cilantro.
6. Cover and cook for 20 minutes on medium heat. Add the kale, harissa, spices, and salt. Cook for another 25 minutes on low-medium heat.
7. Turn off the heat and garnish with cilantro and squeeze fresh lime juice and serve hot.
1.Is there a vegetarian option for the Moroccan Lamb Soup?
You could exclude the lamb, and add vegetables of your choice such as carrots, squash, and pumpkin. Follow the steps for the lamb soup, but cut down the cooking time by 10-15 minutes. Lamb takes more time to cook than vegetables.
2. What could be a good substitute for harissa?
Harissa is a must for this recipe. But if you cannot find it, then you could add some crushed roasted peppers and extra cayenne and black pepper into the soup.
3. Is boneless lamb the best choice for this dish?
Lamb bones or shanks can be used for this soup, although I elected to use boneless lamb. My kids enjoy boneless and prefer to consume all the components of the soup without any fuss. It is typically served as a complete meal in a bowl.
How to serve the Moroccan Lamb Soup:
You must serve it hot. The Moroccan Lamb Soup is not a cold or lukewarm soup. A significant portion of the rich, hearty flavor is from the heat, and I find myself enjoying it during the colder months. This soup is served with pita bread or even with rice.
How to store:
You can prepare this dish ahead of time and serve later. This soup can refrigerated for 2-3 days or even frozen if you have leftovers.
Moroccan Lamb Soup
Equipment
- Stovetop (Tagine or Dutch oven)
Ingredients
For the lamb marinade:
- ¼ lb lean lamb
- 3 tsp harissa
- ½ tsp turmeric powder
- 5 cloves garlic minced
- 1 tsp salt
For the Moroccan Lamb Soup:
- 1 red onion chopped fine
- 1 tbsp butter
- 2 tomatoes purée
- 1 cup dried chickpeas soaked overnight
- ¾ cup baby kale
- ½ tsp cumin powder
- ½ tsp cayenne powder
- ¼ tsp black pepper powder
- ½ lime juice
- 4 sprigs cilantro chopped
Instructions
- Marinate the lamb for one hour.
How to make the Moroccan Lamb Soup:
- Sauté the onion for 2 minutes in butter.
- Add the cumin and tomato puree and saute for 3 minutes.
- Mix in the marinated lamb.
- Then, add the chickpeas with the water (enough water to submerge the chickpeas).
- Cover and cook for 20 minutes on medium heat. Add the kale, harissa, spices, and salt. Cook for another 25 minutes on low-medium heat.
- Turn off the heat and garnish with cilantro and squeeze fresh lime juice and serve hot.
Notes
- Use spinach as an alternative to kale.
- You could use canned chickpeas, but it is more flavorful to soak and cook the chickpeas with the lamb in the soup.
- I used boneless lamb chunks, although lamb with the bones will do just fine.
- There is no need for additional spices such as cinnamon or bay leaf for this recipe. Those spices are optional, and you could add them if you prefer a spicier soup.
Nutrition
I would never have thought to use harissa!