Prep 40 mins
Cook 1 hr
During the ninth month of their calendar, Muslims observe the ritual fast of Ramadan. For the entire month, they abstain from eating during the day; in the evening, they take small meals and visit with friends and family. This is a variation of the soup that is traditionally eaten to break the fast at the Ramadan meal. I am posting this recipe for world tour-2--Middle Eastern
- 1 1⁄4 lbs boneless leg of lamb, trimmed and cut into 1-inch cubes
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon tomato paste
- 4 cups water
- 1 cup drained canned chick-peas (garbanzo beans)
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground red pepper
- 2 cups chopped tomatoes
- 1⁄2 cup dried small red lentils or 1⁄2 cup brown lentils
- 1⁄2 cup chopped red bell pepper
- 1 ounce angel hair pasta, cooked (1/2 cup cooked)
- 1 tablespoon minced fresh cilantro
- 1 tablespoon fresh lemon juice
- Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently.
- Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.
- Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.
- Yield: 4 servings (serving size: 1 1/4 cups).
This is a lovely, thick meaty soup, absolutely perfect for a cold day. There's a lovely combination of flavours with this dish. I did add a few moe spices to it - coriander, cumin and a green chilli, but only because I'm a bit of a spice monkey! I served it with pitta bread, harissa paste and wedges of lemon