Moroccan Lamb Soup
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, and spices, while the harissa gives it a unique twist.
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
Calories: 349kcalCarbohydrates: 52gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 790mgPotassium: 1031mgFiber: 14gSugar: 9gVitamin A: 1121IUVitamin C: 23mgCalcium: 118mgIron: 6mg
