Moroccan-Style Lamb Soup with Dried Apricots

Name: Moroccan-Style Lamb Soup with Dried Apricots
Yield: Makes 12 First-Course or 6 Main-Course Servings
Cuisine: Morocco
Ingredients: salt and pepper; salt and pepper; 1 tablespoon finely chopped cilantro leaves; ½ cup slivered almonds; ¼ cup white wine vinegar; 1 tablespoon finely chopped fresh mint leaves; 1 4-inch cinnamon stick or 1 teaspoon ground; 6 medium-size tomatoes, peeled, seeded, and chopped, or 3 cups canned, seeded and drained; 1 cup dried apricots; 30 pearl onions, peeled; 2 garlic cloves, finely chopped; 1 teaspoon ground turmeric or 2 teaspoons finely chopped fresh; a ¼-inch slice of fresh ginger, peeled and finely chopped, or ½ teaspoon ground; pinch of saffron; 2-½ quarts chicken, beef, or lamb broth or water; 2-½ quarts chicken, beef, or lamb broth or water; 2-½ quarts chicken, beef, or lamb broth or water; 1 medium-size onion, finely chopped; 4 lamb shanks, cut in half crosswise by the butcher, trimmed of fat, or 1-¼ pounds lamb shoulder, cut into ¾-inch cubes; ¼ cup olive oil; 4 garlic cloves, unpeeled; 2-½ quarts chicken, beef, or lamb broth or water; 4 lamb shanks, cut in half crosswise by the butcher, trimmed of fat, or 1-¼ pounds lamb shoulder, cut into ¾-inch cubes

Preparation info

Makes
12
First-Course

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Another delicious lamb soup from Morocco. The techniques for making this soup are very similar to those used in French cooking, but the herbs and spices used are completely different. I particularly like the exotic combination of dried fruit and almonds.

This recipe uses lamb shanks, which never seem to overcook and dry out, but cubes of lamb shoulder or lamb stew meat will do in a pinch.

Ingredients

Africa
Morocco
Main course
Starter
Gluten-free
Spicy
Soup
Mediterranean

Ingredients

Method