Atlas Mountain Lamb Soup

Atlas Mountain Lamb Soup


9 people made this

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.

rua Noord-Holland, Netherlands

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 (4)


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


Hi rua, We do bring recipes from over to 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

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