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.
No Comments