Moroccan Lamb and Tomato Soup

Preparation info
  • Makes

    3 Quarts

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This soup takes time. You have to find and cook lamb shanks (although lamb stew meat will do in a pinch) ahead of time, and then simmer the meat and broth with a trio of typical Moroccan spices: saffron, ginger, and cinnamon. This soup is marvelous ladled over couscous or rice and topped with a dollop of harissa.


  • 4 lamb shanks (about 4 pounds total) or 2 pounds lamb stew meat, cut into 1-inch chunks
  • 1


In a pot just large enough to hold all the soup, combine the lamb, onion, carrots, garlic, and 1 quart broth, or as needed just to cover. Bring to a gentle simmer, cover, and simmer for about 3 hours, or until the meat offers no resistance when poked with a skewer. As the meat cooks, turn it every now