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North African Atlas Mountain Lamb Soup with Apricots and Lemon

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
180 min
SERVINGS
4 servings
Dinner North African
North African Atlas Mountain Lamb Soup with Apricots and Lemon
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
Instructions
1
Immerse the apricots in water for 2 hours or more, allowing them to become tender; discard the liquid.
2
Heat a generous amount of olive oil in a substantial, thick-walled cooking vessel over medium heat. Introduce the minced garlic, ground cinnamon, ground cumin, and paprika; cook and stir for approximately 1 minute. Elevate the heat to medium-high, incorporate the ground lamb, stirring and fragmenting it with a wooden spoon for several minutes until it reaches a golden brown color. Combine the cooked lamb mixture with the softened apricots, chopped celery, diced green pepper, and crushed tomato.
3
Utilize a vegetable peeler to remove 5-6 thin strips of lemon rind and add it to the soup along with the juice extracted from the lemon. Blend in the water and sugar. Bring the mixture to a rolling boil, then decrease the heat to medium-low, cover it, and let it simmer gently for half an hour. Season with salt and pepper to your liking.