Atlas Mountain Lamb Soup

    3 hours

    This soup, which is more like a stew, is sustaining enough to make a complete meal if accompanied by some good, crusty bread. The combination of the lamb, spices and the tang of lemon and apricots, has the flavour of North Africa.


    Noord-Holland, Netherlands
    13 people made this

    Serves: 4 

    • 100g chopped dried apricots
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground cumin
    • 2 teaspoons paprika
    • 500g minced lamb
    • 4 stalks celery, chopped
    • 1 large green pepper, sliced
    • 500g tomatoes, coarsely chopped
    • 1 lemon
    • 300ml water
    • 1 tablespoon caster sugar
    • salt and freshly ground pepper to taste

    Prep:15min  ›  Cook:45min  ›  Extra time:2hr  ›  Ready in:3hr 

    1. Soak the apricots in water for 2 hours or more until soft; drain.
    2. 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, add the 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.
    3. Using a vegetable peeler, shave 5 to 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 the boil, then reduce heat to medium-low, cover and simmer gently for half an hour. Season to taste with salt and pepper.

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    Reviews in English (8)


    I have made this a few time and everytime without apricots, I never have them in when I need them, I think of it as a mince meal rather than a soup. serve with pasta or rice or mash... :-)  -  01 Mar 2017


    I found this very bland, FOUR stalks of celery? No onion? And too much sugar, honey would have been better.  -  08 Mar 2015


    Not to bad considering i did'nt have all of the exact ingredients  -  25 Jan 2013