Moroccan Lamb and Vegetable Soup

Name: Moroccan Lamb and Vegetable Soup
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 2 tbsp butter; 1 lb lamb; 2 ripe tomatoes; 1.5 onions; 1 tsp salt; 0.5 tsp paprika; 0.5 tsp black pepper; 0.5 tsp cinnamon; 0.5 tsp turmeric; 0.25 tsp cayenne pepper; 0.25 tsp powdered saffron; 2 cup water; 3 cup vegetable broth; 2 potatoes; 2 large carrots; 2 zucchini; 2 celery ribs; 1 can chickpeas (15 ounce); 1 tbsp fresh cilantro; 0.75 cup uncooked pasta; 1 tbsp lemon juice

A soup of lamb, chickpeas and tomatoes, seasoned with paprika and cinnamon and simmered on the stove.

2 hr 15 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 120 min · 135 min total
Difficulty: medium

1
In a large pot combine the olive oil & butter. Saute the lamb, tomato, & onion for 3 minutes. Then add the spices & continue to cook for 5 more minutes, stirring constantly.
3 min
2
Pour in the water & broth and bring to a gentle boil. Reduce heat then simmer for 1 hour. Put all the vegetables & cilantro into the pot, cover & simmer for additional 30 minutes or until both the meat & vegs are tender. Stir from time to time & add more water if needed.
3
Add in the lemon juice & vermicelli and cook for 15 minutes. Adjust seasoning to taste, adding more salt, pepper, & cayenne if needed.
15 min