Moroccan Lamb Soup
Ingredients
1 lb of lean lamb, cut into 1 inch strips | ||
3 tbs olive oil | ||
1/2 tsp ground ginger | ||
1 tsp turmeric | ||
2 medium ripe tomatoes, cubed | ||
1/2 cup chopped onions | ||
1 cup canned chick peas, drained | ||
1 tsp ground coriander | ||
2 quarts chicken broth | ||
kosher salt and freshly cracked black pepper to taste | ||
2 eggs, beaten | ||
1 tsp ground cinnamon |
- In a large sauce pot add the olive oil and using medium high heat brown the lamb along with the ginger and turmeric.
- Raise the heat to high and add the tomatoes, onions, chick peas, coriander, broth, salt and pepper.
- Bring to a boil, then cover the pot and reduce the heat to low.
- Simmer for about 1 hour until the meat is tender.
- Remove from the heat and slowly add the eggs, stirring constantly.
- Stir in the lemon juice and cinnamon.
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