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Cook2 hrs 15 mins
A warming North African soup. Can be made up to 2 days in advance - definitely one of those dishes that tastes better the day after! This is definitely a traditional favourite duirng Ramadan.
- 1 cup dried lima beans
- 2 tablespoons olive oil
- 750 g lamb
- 2 medium brown onions, coarsely chopped
- 2 garlic cloves, crushed
- 2 medium carrots, coarsely chopped
- 2 celery ribs, trimmed and coarsely chopped
- 2 cups chicken stock
- 4 cups water
- 400 g chopped tomatoes
- 4 tablespoons chopped fresh coriander
- 2 tablespoons lemon juice
- Place the Lima beans in a large bowl and cover with water. Allow to soak overnight. Rinse well and drain before using.
- Heat the olive oil in a large saucepan, cook the lamb until browned on all sides to seal it. Add all the vegetables (EXCEPT tomatoes) and cook until softened - stir well.
- Add the beans, stock and water to the pan and bring to the boil. Reduce heat and simmer covered for 1 hour. Skim the surface around every 20 minutes or so.
- Remove lamb from pan. If using lamb on the bone, remove all bones. Pull lamb into small pieces. return lamb to pan along with the tomatoes. Simmer for another hour covered.
- Remove from heat and add the coriander and lemon juice. Stir well then serve with fresh bread.