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Moroccan Vegetable Soup lamb, moroccan, soups 1 *********lamb broth********* 2 lb lamb stew meat*; cut into 1/2-inch dice 1 or 3 1-lb lamb shanks*; trimmed of excess fat 1/4 cup olive oil 1 medium onion; coarsely chopped 1 medium carrot; coarsely chopped 1 ***********soup************* 1 cup dried chick-peas; soaked in 3 cups water ov 2 medium onions; finely chopped 1/4 cup olive oil 4 medium tomatoes (about 1 1/2 lb); peeled; seeded, and chopp 4 garlic cloves; peeled 2 medium waxy potatoes; peeled and cut into 1/2-i 2 medium carrots; halved lengthwise and sli 2 zucchini; halved lengthwise and sli 6 oz fresh mushrooms or 2 oz dried mushrooms; soaked and sliced 1/4 teaspoon ground turmeric 1/2 teaspoon fresh ginger; finely chopped 1 or 1/4 teaspoon ground ginger 1/4 teaspoon saffron threads 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper; or more to taste 1 small bunch of fresh cilantro; stems removed (about 3 ta 1 salt and pepper *If lamb stew or lamb shanks are not available, buy 3 lb of lamb shoulder chops and trim off the bones. The bones can be used in the soup, which will give it a wonderful flavor or you can save them for making stock. The entire soup can be made in stages. The broth can be made one day and the soup finished the next day. LAMB BROTH: In a 4-quart pot, brown the lamb and lamb bones (if any) in the olive oil over high heat. Remove the meat and bones with a slotted spoon and pour out the burned fat. Add the chopped vegetables to the pot and return the meat and bones. Add enough water to cover, about 1 quart. Bring to a slow simmer and simmer the broth for about 3 hours, skimming off fat and scum as needed. If necessary, add water from time to time to make up for evaporation. Strain the broth and discard the bones and vegetables. If you're using lamb shanks, peel off the meat and discard the bones. Reserve the meat and broth. FOR THE SOUP: Place the chick-peas and their soaking water in a 4-quart pot over medium heat until the onions turn translucent, about 10 minutes. Add the tomatoes, garlic, potatoes, carrots, zucchini, mushrooms, lamb broth, and reserved meat. Simmer until the potatoes and carrots have softened, about 20 minutes. Add the chick-peas along with their cooking liquid. Stir in the spices and simmer the soup for 5 minutes. Add the cilantro and simmer for 1 minute more. Season with salt and pepper. Makes 12 generous servings. Source: Splendid Soups by James Peterson. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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