MOROCCAN RECIPES (LAMB AND VEGETABLE SOUP)

  Ingredients

-         2 ripe tomatoes, chopped

-         ¹⁄₂ teaspoon black pepper

-         1 ¹⁄₂  onions, diced

-         1 -2 teaspoon salt

-         ¹⁄₂ teaspoon paprika

-         1 tablespoon fresh cilantro

-         ³⁄₄ cup uncooked pasta (such as bowties or macaroni)

-         ¹⁄₂ teaspoon cinnamon

-         2 tablespoons olive oil

-         ¹⁄₂ teaspoon turmeric

-         2 large carrots, peeled & cut into chunks

-         2 zucchini, trimmed & sliced

-         ¹⁄₄ teaspoon cayenne pepper

-         ¹⁄₄ teaspoon powdered saffron

-         2 tablespoons butter

-         1 lb lamb, cut into chunks

-         2 cups water

-         3 cups vegetable broth

-         2 potatoes, peeled & cut into chunks

-         2 celery ribs, trimmed & cut into chunks

-         1 (15 ounce) can chickpeas, drained & rinsed

-         1 tablespoon lemon juice

Method

    -         In a sizeable pot mix the olive oil & butter. Saute the lamb, tomato, & onion for 3 minutes.

    -        Add the spices and keep cooking for 5 minutes more, stirring constantly.

    -         Pour in the water and broth, bring to moderate boil. Lower the heat and simmer for 1 hour.

    -         Put all the vegetables and cilantro into the pot, cover and simmer for  30 minutes or until both the meat are soft. Stir constantly and add more water if needed.

    -         Add in the lemon juice and vermicelli, and cook for 15 minutes. Adjust seasoning to taste, adding more salt, pepper or cayenne if needed.

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