Moroccan Lamb & Vegetable Soup
- Ready In:
- 2hrs 15mins
- Ingredients:
- 22
- Serves:
-
8
ingredients
- 29.58 ml olive oil
- 29.58 ml butter
- 453.59 g lamb, cut into chunks
- 2 ripe tomatoes, chopped
- 2 onions, diced
- 4.92-9.85 ml salt
- 2.46 ml paprika
- 2.46 ml black pepper
- 2.46 ml cinnamon
- 2.46 ml turmeric
- 1.23 ml cayenne pepper
- 1.23 ml powdered saffron
- 473.18 ml water
- 709.77 ml vegetable broth
- 2 potatoes, peeled & cut into chunks
- 2 large carrots, peeled & cut into chunks
- 2 zucchini, trimmed & sliced
- 2 celery ribs, trimmed & cut into chunks
- 425.24 g can chickpeas, drained & rinsed
- 14.79 ml fresh cilantro
- 177.44 ml uncooked pasta (such as bowties or macaroni)
- 14.79 ml lemon juice
directions
- In a large pot combine the olive oil & butter. Saute the lamb, tomato, & onion for 3 minutes. Then add the spices & continue to cook for 5 more minutes, stirring constantly.
- Pour in the water & broth and bring to a gentle boil. Reduce heat then simmer for 1 hour.
- Put all the vegetables & cilantro into the pot, cover & simmer for additional 30 minutes or until both the meat & vegs are tender. Stir from time to time & add more water if needed.
- Add in the lemon juice & vermicelli and cook for 15 minutes. Adjust seasoning to taste, adding more salt, pepper, & cayenne if needed.
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RECIPE SUBMITTED BY
Nasseh
United States
Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.