Welcome back to Food by Ristha! Today, we’re diving into the flavors of Morocco with a delicious and hearty lamb soup. This recipe is perfect for cozy evenings and packed with spices that will warm you up from the inside out.
Ingredients:
1 chopped onion
2 chopped garlic cloves
2 tbsp tomato paste
1 1/2 tsp ground cumin
2 tsp sweet paprika
1/2 tsp ground cloves
1 bay leaf
4 cups (1L) beef stock
1 can (400g) tomatoes or 6 medium-sized fresh chopped tomatoes
1 can (400g) chickpeas, rinsed & drained
1 cup brown or black lentils, washed and soaked for about 15 minutes
Toasted pita or toasted bread for serving
Steps:
Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
Season and brown 400g diced lamb in batches. Set aside.
Add the chopped onion and garlic to the pan. Cook until softened.
Return the lamb to the pan, add tomato paste, cumin, paprika, cloves, and bay leaf. Stir for 1 minute.
Pour in the beef or vegetable stock and add chopped tomatoes. Simmer for 30-45 minutes.
Add chickpeas. Cover and cook for another 30 minutes.
Remove the lid and cook for another 30 minutes until the stew is thickened and the lamb is tender.
Serve topped with extra coriander, Greek yogurt, and toasted pita or bread.
Enjoy your hearty Moroccan lamb stew! For more delicious recipes, make sure to like, comment, and subscribe. Follow us on social media for more updates!
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[Music] hi guys so today we’re going to be making a Moroccan lamb chick Peake and lentil soup this is perfect for winter all you’re going to do is add in your oil and once you add in your oil is nice and hot you’re going to add in your washed and cut lamb if your lamb is not tender enough you would actually steam it beforehand make sure that the lamb is tender cuz you really want delicious soft lamb once your lamb is in your pot hot you’re going to um you’re going to Brown it make sure that it’s nice and brown and just uh stir and once it’s nice and brown and delicious the next step is we’re going to do is we’re going to remove the meat from the pot once they’re nice and [Music] brown we’ll just move it in a bowl and keep it there for a little while because the next step we’re going to do is after this is done we are going to Brown our onions and garlic so our next step we’re going to add a little bit more oil into the pot and add our onions and garlic so we’re going to cook this on medium to low heat for about a few minutes until the onions and the garlic is nice and soft and once this is cooked and nice and soft we’re going to add the brown lamb back into the pot we’re going to give this a good little Stir It smells so good already next we’re going to add 2 tbspoon of tomato paste I don’t like to add any more than 2 tbspoon but that’s just my preference and once we add the tomato paste we are going to add our spices so next is our cumin 1 tbspoon 1 tbsp of paprika paprika um we’re going to add one bay leaf and just give all of this oh yes and then clove so just about half a teaspoon of crushed cloves and just give this a quick stir the smell is absolutely unbelievable here if you want to make it a little bit hot you can add a bit of Masala from there we’re going to add our chopped tomatoes you can use canned tomatoes but I prefer to use fresh tomatoes if you’re using caned Tomatoes you’ll do two cans of Rose crushed tomatoes give that a good stir next you’re going to add in your lentil so I use a black and um Brown lentils here but you can use just one kind I just wanted to finish my lentil and then next some beef stock with you could also use vegetable stock if you don’t want to use the beef stock I use 1 ler of beef stock and then your salt you can stir everything up and cook this for about half an hour to 45 minutes I forgot to add in the chickpeas so yeah I add in the canned chickpeas just to show you and then you want to cook everything until your you’ll only add the chickpeas once your peas once your lentils are cooked and then you can enjoy this delicious meal I hope you enjoyed I really loved it and we ate it for lunch and dinner