Category: Breakfast
Moroccan-style lamb soup with couscous - TastyPlanner.com
Chef: Lou_r
This meaty soup is a contemporary take on the traditional Morrocan tagine, cooked with lamb, spices and dried apricots.
Recipe Source: 500 Soups, by Susannah Blake
Ingredients
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
350 g lean lamb, cubed
1/4 tsp cayenne pepper
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
2 tsp ground cinnamon
1 can chopped tomatoes
5 l lamb or beef stock
115 g dried apricots, halved
140 g couscous
175 ml boiling water
2 tbsp chopped fresh mint
Instructions
Heat 2 tbsp of the oil in a large saucepan. Add the onion and garlic and cook gently for 4 minutes. Stir in the lamb, cayenne, paprika, cumin, coriander, cinnamon, tomatoes, stock and apricots. Boil, reduce the heat, cover and simmer for 90 minutes, until the lamb is tender.
Put the couscous in a medium bowl, season with salt and use a fork to mix in the remaining oil. Pour in the water and leave to soak for 5 minutes. Fluff up the couscous, stir in most of the mint, and divide it among 4 bowls, mounding it up in the middle of each. Add salt and pepper to the soup, then ladle it around the couscous. Sprinkle with the remaining mint.
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