Prep 15 mins
Cook 2 hrs 25 mins
This is a wonderfully spiced and filling soup. Mmmmm, wish we had a winter around here... This is North African comfort food at it's best. Serve with toasted pita or Morrocan flat bread drizzled with a bit of good quality olive oil. If you're not crazy about cloves, like my DH, you can reduce to 1/4 tsp and adjust from there.
- 2 tablespoons olive oil
- 2 small brown onions, chopped
- 2 large garlic cloves, crushed
- 1 lb lamb shoulder steak, trimmed of excess fat and cut into small chunks
- 1 1⁄2 teaspoons cumin, ground
- 2 teaspoons paprika
- 1⁄2 teaspoon clove, ground
- 1 bay leaf
- 2 tablespoons tomato paste
- 5 1⁄4 cups beef stock
- 3 (10 ounce) cans chickpeas (or less, depending on your taste)
- 28 ounces tomatoes, diced (use a GOOD quality tomato)
- 1⁄2 cup coriander, finely chopped (cilantro)
- fresh coriander leaves, for garnish
- black olives, for garnish
- Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
- Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
- Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
- Add the stock to the pan, stir well and bring to a boil.
- Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
- Serve garnished with coriander leaves and small black olives.
This was so easy to put together, and it made my kitchen smell like a million bucks! The carnivores in my family enjoyed it very much, and even my anti-meat toddler went to town on the chickpeas and slightly sweet broth. The clove in particular was a lovely addition. I'm not sure it is traditional, but we strained off some of the broth and served it over buttered couscous. Thanks for posting! Made for ZWT 9, for a fellow Gourmet Goddess.