About this recipe: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.
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Method Prep:15min › Cook:45min › Extra time:2hr › Ready in:3hr
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, 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.
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.
Hi rua, We do bring recipes from Allrecipes.com over to Allrecipes.co.uk from time to time. Regarding the sugar, caster is the same as granulated, just a finer texture, so the end results would be the same; we definitely did not mean to alter your recipe! - 24 Apr 2009