Moroccan spiced lamb soup

RiesKitchen 12.7:
Moroccan spiced lamb soup is a hearty and flavorful dish perfect for a cozy meal. This recipe features tender lamb shanks, vegetables, and a blend of spices that create a rich broth. The addition of broad beans and zucchini adds texture, making it a complete meal. Serve it with crusty bread for dipping and enjoy the warmth of this comforting soup.
Full recipe can be found at https://rieskitchen.blogspot.com/2025/08/moroccan-spiced-lamb-soup.html

Hello everyone and welcome to another episode of Reese’s Kitchen. Today we’re going to be making a Moroccan spice lamb soup. Perfect for a cold winter’s night. Might be blue sky out there, but when the sun goes down, it gets bitterly cold at in Melbourne at this time of year. There’s not many ingredients. Does take a little while to cook on the stove. So, let’s get straight into it, shall we? So, first up today, I have some lamb shanks that I’ve pre-roasted for an hour, and I’ll talk about that in a moment. zucchini, onion, sweet and carrot, some beeftock, some Moroccan spices, garlic and butter, tin of crushed tomatoes, some Italian soup mix, some broad beans, and some olive oil. So, first up, I want to talk about the lamb shanks. So, last night I dry roasted these, as in just in the pan, no oil, just those 160 for an hour, cuz what I wanted was that caramelization, that lovely browning on the outside. I wanted them to cook through and bring up the sweetness of the lamb. So, what I’m going to do now is just remove the lamb from the bone and dice it up. So, now that I’ve taken the meat off the bone, I’m just going to cut away any fatty bits and discard those. And then what I want to do is cut the meat into nice bite-sized pieces that will go into my soup. So about a centimeter cubed, I suppose, or thereabouts. Now it’s time to prep the vegetables. But first up, I’m going to talk about the swede. Some of you may not be familiar with the swede. It is a relative of the turnip. The turnip is quite a white fleshed vegetable. This one is quite yellow. It’s a lot sweeter than a turnip as well. And it gives that wonderful counterbalance between some of the other spices uh in the soup. So, all we need to do is chop off its top. You can see it’s quite yellow. Peel it. And then I’m going to dice this into cubes about the same size as the biggest bean that we’ve got, which is a bolotti bean. So if I grab a botti bean. So we’re going to go about So that’s bit more than half a centimeter kind of cubed. And so for the carrot, the same treatment as for the swede. Again, about the same size as my bali bean. So now I’m just going to dice my onion as you would normally. Now, because zucchini is such a delicate vegetable and we’re certainly not going to boil it for as long as we do our root vegetables, I’m going to cut it slightly larger um so that it doesn’t turn into mush into in my soup. And I’m just going to have it in moon shape. So now I want to talk about these last two ingredients and then we’ll actually get to start cooking. So the first one is our broad beans. Now broad beans come in a pod and then you get down to this and they also if I as these are starting to defrost I can split that out and I get to the fava bean and it’s the father bean I’m going to pop into my soup not this harder outer casing because broad beans come out at the end of summer and this is a really winter soup. I’m using frozen ones. If you got fresh ones, awesome. But we want down to the fiber bean. And so while the soup’s cooking, I’ll pod all of these as they start to thor out. But let’s talk about the soup mix. Now, being celiac, many lentils, legumes, um, that you buy in packets have may contain warnings on them, and you have to be really careful. And that’s mainly because they often have on the same plant and equipment barley. So you do need to be careful. I also like a lot more botti beans than the packets have. So I’ve added some more botti beans into this mix. I’ve rinsed it. You can see they’re a bit stuck together cuz they’re a bit wet. Um I’ve rinsed them and picked over them to make sure that there’s no pearl barley in there, which is usually the contaminant that comes through. Uh so you can use if you’re okay with using a made contain you can just use the one straight out of the packet or you can make your own mix up if you’ve got a trusted supplier that doesn’t have made contain on them. So let’s start cooking. So I have my pan on. So I’m just going to add in my butter and my olive oil and my Moroccan spices. Just let the butter melt just another little minute. Now, Moroccan spices of course contain often a little bit of chili. They always have cinnamon, allspice, and nutmeg depending on the brand you buy. But the aroma that is lifting up off my pot right now is absolutely amazing. So, into here, I’m just going to throw in my onion, my swede, and my carrot. I’m going to toss them through the spices so they get a bit of the coating of the spice and the butter. And I want to let that just cook a little until the onion has started to soften. But I will put my garlic in as well. So, my onions have softened. The kitchen smells amazing. So, I’m going to add in my bean mix and I’m going to add my stock, our can of tomatoes. And I want 400 mls of water as well. And give that a big stir. And now I want to bring that up to the boil and then turn it down to a simmer and let it cook for about covered for about an hour and a half to two hours until all of our legumes, our beans are nice and soft. So this has come to the boil now as you can see. Give it a quick stir. Now it is important that you stir this on and off over the next hour and a half and just let it simmer. Not too hard a boil, but as always, the hard part’s in the waiting. [Music] Gosh, my kitchen smells divine. I know I say that a lot, but it really does. All right, so let’s take a closer look at this soup. I give it a big stir and see just how meaty that is without the meat in it yet. So, I just want to check one of the beans. Make sure that they’re soft. Mhm. So now the last step is we add in our lamb that’s been diced up and our zucchini [Applause] and our broad beans or now they’re five beans. and make sure you don’t miss the step of taking off that second casing. So, they should be a nice bright green, which just helps this soup pop. Now, all of this is just needs to warm through. So, only another 10 minutes or so, and then we’ll be ready to serve. Look how chunky that is. It’s tempting to serve this in too big a bowl. You can always come back for seconds, but there’s a lot going on in this soup. That is ready to dish. So, I picked a small bowl. It keeps it hot and you can always come back for seconds. I’ll just give that a second to cool down. Can’t wait. Now, for all the details of today’s recipe, don’t forget to check out my blog at the link below. But as always, the best bits in the tasting. So, a little bit of parsley. I know I say it all the time, but gee, this is good. In the West, we don’t think of cinnamon and nutmeg in savory. We always put them in sweet dishes and we miss out. They add a warmth. I mean, this is an anxious, rich, fabulous soup. And then those spices in the back of your palette just add something special. This is a really delicious dish. I hope your family enjoy it as much as mine do. Till next time everybody. Ciao. [Music]