-
-
My review
Atlas Mountain Soup
10
rua
"I just had to share this with you all! This soup, which is more like a stew, is sustaining enough to make a complete meal if accompanied by some good, crusty bread. The meat, combined with spices and with a tang of lemon and apricots, has the flavor of North Africa."
Added to shopping list.
Go to shopping list.
Ingredients
3 h servings 405Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Soak the apricots in water for 2 hours or more until soft; drain.
- Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
- Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
10/29/2008
I followed this recipe quite closely, and it was a gently-spiced, rustic, lemony soup. I used sweet paprika, and I think I'll try hot paprika next time.
3/14/2010
Interesting combination of flavours and the dried apricots add a different texture. I used a can of tomatoes since the 'fresh' ones available right now have no flavour.