MOROCCAN LAMB SOUP
Serves: 4-6 Prep time: 21/2 hrs
INGREDIENTS
400 g lamb, knuckles Flour, for dusting 2 T olive oil 1 onion, chopped 1 celery stick, finely chopped 1 carrot, finely chopped 1 tsp ginger, crushed 2 garlic cloves, crushed 2 T tomato paste 2 tsp cinnamon 1 1/2 tsp cumin 2 T coriander 2 tsp paprika ½ tsp cloves 2 L beef stock 4 bay leaf 1 x 400 g can tomatoes 200 g butternut, cubed 1x 400 g can chickpeas METHOD
1. Dust lamb on all sides with flour and brown in heated oil in a large stock-pot. Remove and set aside.
2. In the same pot, add onion, celery, carrots, ginger and garlic, sauté until golden. On medium heat, add tomato paste, cinnamon, cumin, coriander, paprika,…
