Spicy Lamb Soup
1 - 2 tablespoons of olive oil
1 pound of lean boneless lamb, such as shoulder or neck filler, trimmed of
fat and cut into 1/2 inch cubes
1 onion, finely chopped
2 - 3 garlic cloves, crushed
5 cups of water
14 ounces of canned chopped tomatoes in juice
1 bay leaf
1/2 teaspoon of dried thyme
1/2 teaspoon of dried oregano
1/8 teaspoon of ground cinnamon
1/4 teaspoon of ground turmeric
1 teaspoon of harissa, or more to taste
14 ounces of canned garbanzo beans, rinsed and drained
1 carrot, diced
1 potato, diced
1 zucchini, quartered lengthwise and sliced
3 1/2 ounces of fresh or defrosted frozen green peas
chopped fresh mint or cilantro to garnish
Heat the oil in a large pan or a cast iron casserole over a medium high
heat. Add the lamb, in batches if necessary to avoid crowding the pan, and
cook until it is evenly browned on all sides, adding a little more oil as
needed. Remove the meat from the pan with a slotted spoon when its browned.
Reduce the heat and add the onion and garlic to the pan. Cook, stirring
frequently, for 1 - 2 minutes.
Add the water and return all the meat to the pan. Bring just to the boil and
skim off any foam that rises to the surface. Reduce the heat and stir in the
tomatoes, bay leaf, thyme, oregano, cinnamon, cumin, turmeric, and harissa.
Simmer for about 1 hour or until the meat is very tender. Discard the bay
leaf.
Stir in the garbanzo beans, carrot and potato and simmer for 15 minutes. Add
the zucchini and peas, and continue simmering for 15 - 20 minutes, or until
all the vegetables are tender.
Adjust the seasoning, adding more harissa if desired. Ladle the soup into
warm bowls, garnish with mint or cilantro and serve very hot. Serves 4- 5
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