Moroccan Lamb Soup
This lovely hearty soup is a must-make over the winter months. The spices used really make it something special, and all the flavours blend together beautifully. To make this dish go even further, you could serve it with crusty fresh bread, a side of spiced couscous or even some pasta.
Recipe Tester Feedback: “A thick, hearty soup with tender lamb and an aromatic spice blend." - Katie
No: Gluten / Dairy / Egg / Nuts
Preparation Time 35 minutes
Cooking Time 55 minutes
Can be frozen
You will need:
steaming attachment lower dish
large serving bowl
- lamb leg - 1kg, fat removed and diced into bite-size pieces
- olive oil - 20g
- onion - 2, large, peeled and halved
- celery - 2 large stalks, sliced
- carrot - 1, sliced
- cumin - 1 tsp, ground
- turmeric - 2 tsp
- paprika - 2 tsp
- cinnamon - 2 tsp
- tinned tomatoes - 800g, diced
- lentils - 50g, dried red
- chicken stock - 50g paste, or vegetable stock paste* + 950g water (or 1L liquid stock if preferred)
- fresh parsley - 1/2 bunch, leaves only, roughly chopped
- Variations / Serving suggestions:
- bread - crusty, to serve (*can omit or use GF)
- couscous - to serve (*omit for GF)
- pasta - to serve (*can omit or use GF)
- Add the diced lamb (1kg), salt, pepper and olive oil (10g only) to the mixer bowl. Program 10 minutes / 110C* / Speed 1.
- Move the mixture into the lower dish of the steaming attachment. Set aside.
- Add the peeled and halved onions (2) to the bowl. Chop Speed 7 / 5 seconds. Scrape down sides.
- Add the remaining olive oil (10g), sliced celery stalks (2), sliced carrot (1), ground cumin (1 tsp), turmeric (2 tsp), paprika (2 tsp) and cinnamon (2 tsp) to the bowl. Program 5 minutes / 110C* / Reverse+Speed 1.
- Add the diced tomatoes (800g tin), dried lentils (50g), stock paste (50g) and water (950g) to the bowl, ensuring you do not go over the maximum fill line. Set the steaming attachment in place. Program 40 minutes / Steaming Temperature / Speed 2, measuring cap on.
- Place the soup and the steamed lamb into a large serving bowl.
- Add the chopped parsley leaves (from 1/2 bunch) and mix to combine.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.
Make your own!
* Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Bonus Issue.
* Make your own crusty bread with the Crusty Baguettes recipe from The Picnic Issue, the Gluten Free Crusty French Bread recipe from The Healthy New Year Issue or the Cheat's Sourdough Bread recipe from The Breakfast Issue.