Page title and description

Soups & stews
Moroccan lamb soup
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 2 onions, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 1 leek, diced
- 4 turnips, diced
- pinch saffron
- 250g shoulder of lamb, cut into 1cm dice
- 3 garlic cloves, crushed
- ½ tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 200g red lentils ( and /or yellow split peas)
- 400g tin tomatoes
- 1 litre chicken stock
- 425g tin chickpeas, drained
- 1 tbsp fresh coriander or mint, chopped
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
1h
20 min
PT1H20M
-
Step 1
Heat the butter and oil in a large pan, add the vegetables and saffron and cook for 5 minutes. -
Step 2
Stir in the diced lamb, garlic and spices and cook slowly for about 20 minutes, until the vegetables and meat are lightly browned. -
Step 3
Add the lentils and/or split peas and cook for 5 minutes. Add the canned tomatoes and simmer for 15 minutes over a low heat. -
Step 4
Pour in the chicken stock, bring to the boil, then reduce the heat and simmer for about 30 minutes or until the lentils are soft and the meat is tender. -
Step 5
Stir in the drained chickpeas and season well. Sprinkle with the herbs and serve.