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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I just had to share this with you all! This soup, which is more like a stew, is sustaining enough to make a complete meal if accompanied by some good, crusty bread. The meat, combined with spices and with a tang of lemon and apricots, has the flavor of North Africa. Ingredients:
3/4 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 1/4 cups water |
1 tablespoon white sugar |
salt and black pepper to taste |
Directions:
1. Soak the apricots in water for 2 hours or more until soft; drain.
2. Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
3. Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
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