This recipe calls for Ras el hanout, a spice blend commonly
used in Moroccan cuisine. If you can't find it, you can use curry powder or
garam masala instead
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| Spiced Lamb and Pumpkin Soup |
Serves 4 Perp Time 15 minutes Cooking Time 1 hour and 45
minutes
Spiced Lamb and Pumpkin Soup ingredients: 2 tablespoons
olive oil, divided. 750 grams lamb leg, shoulder, or forequarter, diced. 1
onion, finely sliced. 1 red bell pepper seeded and finely chopped. 1 tablespoon
Ras el hanout. 1 clove garlic, finely chopped. 4 cups chicken stock.
1(400-gram) can diced tomatoes. 750 grams pumpkin peeled, seeded, and finely
chopped. 1(400-gram) can chickpeas (garbanzo beans), rinsed and drained. Cilantro
springs for garnish
Spiced Lamb and Pumpkin Soup recipe: 1- Heat 1 tablespoons
oil in a large, heavy-bottomed saucepan on high heat. Brown lamb in 2 batches,
5 to 6 minutes each. Remove from pan and set aside. 2- Heat remaining oil in
the same pan on medium beat. Sauté onions and bell peppers for 4 to 5 minutes
until onions soften. Stir in spice and garlic. Cook until fragrant. 3- Return
lamb to pan with stock and tomatoes. Simmer, covered, for 1 hour. Add pumpkin
and chickpeas. Simmer, covered for 25 to 30 minutes, until lamb is very tender.
Garnish with cilantro
