
Moroccan Lamb and Tomato Soup

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This soup takes time. You have to find and cook lamb shanks (although lamb stew meat will do in a pinch) ahead of time, and then simmer the meat and broth with a trio of typical Moroccan spices: saffron, ginger, and cinnamon. This soup is marvelous ladled over couscous or rice and tapped with a dollop of harissa.
ingredients
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serves: 12
4 lamb shanks (about 4 pounds total, or 2 pounds lamb stew meat, cut into 1-inch chunks)
1 onion (finely chopped)
2 carrots (peeled, quartered lengthwise, and sliced crosswise)
4 cloves garlic (peeled but left whole)
1 quart chicken broth (or water, or more as needed)
8 tomatoes (peeled, seeded, and chopped)
2 tablespoons grated fresh ginger
1 teaspoon ground turmeric
1/2 teaspoon saffron threads (soaked in 1 tablespoon water for 30 minutes)
1/2 teaspoon ground cinnamon
Salt
Pepper
Harissa:
8 assorted mild dried chiles (such as ancho, guajillo, and chilhuacle negro, in any combination, soaked in hot water for 30 minutes to soften, drained, and seeded)
2 cloves garlic
1 tomato (peeled, seeded, and finely chopped)
Servings Per Recipe: 12
Amount per Serving
Calories: 347
- Total Fat: 21 g
- Saturated Fat: 9 g
- Trans Fat: 0 g
- Cholesterol: 109 mg
- Sodium: 145.9 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.8 g
- Sugars: 3.6 g
- Protein: 31.4 g
preparation

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