• Servings 6
  • Prep 15 min
  • Cook 60 min
  • Cuisine
  • Skill Level

Moroccan Lamb Soup


  • 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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