Moroccan lamb soup

Recipes / Soups

Heres a hearty Moroccan lamb soup to warm up your insides and fill you up!

Recipe «Moroccan lamb soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:50 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 2 large lamb shanks, 1 medium brown onion, chopped, 2 garlic cloves, crushed, 2 medium carrots, peeled, chopped , 2 celery stalks, chopped, 2 tsp ground cumin, 2 tsp ground coriander , 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 400g can diced tomatoes, 1 tbsp beef stock powder, 1/2 cup dried green lentils, rinsed, 1/4 cup chopped fresh flat-leaf parsley leaves.

Ingredients:

  • 1 tbsp olive oil 
  • 2 large lamb shanks 
  • 1 medium brown onion, chopped 
  • 2 garlic cloves, crushed 
  • 2 medium carrots, peeled, chopped 
  • 2 celery stalks, chopped 
  • 2 tsp ground cumin 
  • 2 tsp ground coriander 
  • 1/2 tsp ground ginger 
  • 1/2 tsp ground cinnamon 
  • 400g can diced tomatoes 
  • 1 tbsp beef stock powder 
  • 1/2 cup dried green lentils, rinsed 
  • 1/4 cup chopped fresh flat-leaf parsley leaves 

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add shanks. Cook, turning, for 6 to 8 minutes or until browned. Transfer to a plate.
  2. Add onion, garlic, carrot and celery to pan. Cook for 5 minutes or until onion has softened. Add cumin, coriander, ginger and cinnamon. Cook for 1 minute or until fragrant. Return shanks to pan with tomato, stock powder and 6 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour. Add lentils. Simmer, partially covered, for 30 minutes or until lentils and shanks are tender.
  3. Remove pan from heat. Remove shanks. Remove and discard bones and fat. Shred meat. Add meat and parsley to pan. Return pan to heat. Simmer for 5 minutes or until heated through. Serve.