Lamb soup is overlaid with Moroccan flavors.
Mine smells as heavenly as it tastes. We know our lamb!
For many years, my classroom was in Lincoln Square Synagogue. The teacher himself later told me that he found teaching exquisite torture on Monday nights, because of the aromas that wafted to his classroom. I could have told the Rabbi what I had known all along: Man does not live by spirituality alone!
This lamb soup could easily be a complete meal
It has everything you need: The lima beans, the spinach, the meat! A perfect meal in a bowl! All you might add, if anything, is some good bread and a green salad.
- 3 tablespoons olive oil
- 1 large onion, quartered
- 8 cloves garlic
- 1 bunch flat parsley
- 1 bunch cilantro, tough stems removed
- 4 ribs celery
- 3 quarts water
- 2 pounds lean lamb cubes for stew, or 3 lamb shanks
- 2 cups large lima beans, soaked overnight
- 2 large potatoes, peeled and cut in small cubes
- 2 large bunches spinach, leaves cut in ribbons, stems sliced thin
- 1 teaspoon turmeric
- 2 pinches saffron
- 2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Good pinch red pepper flakes, more if you like it spicy
- Salt to taste (very little if at all, lamb already has salt)
- Juice of 2 lemons
- Ground pepper to taste
Heat the oil in a skillet.
In a food processor, coarsely grind the onion, garlic, parsley, cilantro and celery, and add to the hot oil. Sauté until translucent.
Add all but last 2 ingredients and bring to a boil. Reduce the flame to medium and cook covered 3 hours. Stir in the lemon juice and ground pepper. Adjust texture and seasonings. It should be the consistency of a thick soup.
Makes 8 main course servings