The Mediterranean Salad Cookbook: 125+ Simple, Healthy Recipes for Living Well by Wunsch Mike

Author:Wunsch, Mike [Wunsch, Mike ]
Language: eng
Format: epub, azw3, pdf
Publisher: UNKNOWN
Published: 2021-08-06T16:00:00+00:00

Spicy Moroccan Lamb Lentil Soup

Yield: 6 to 8 Servings

Ingredients:

 ¼ cup harissa, plus extra for serving

 ¼ teaspoon cayenne pepper

 ¼ teaspoon ground cinnamon

 ⅓ cup minced fresh cilantro

 ½ teaspoon paprika

 ¾ cup green or brown lentils, picked over and rinsed

 1 (15-ounce) can chickpeas, rinsed

 1 onion, chopped fine

 1 pound lamb shoulder chops (blade or round bone), 1 to 1½ inches thick, trimmed and

halved

 1 tablespoon all-purpose flour

 1 tablespoon extra-virgin olive oil

 1 teaspoon grated fresh ginger

 1 teaspoon ground cumin

 10 cups chicken broth

 4 plum tomatoes, cored and cut into ¾-inch pieces

 Pinch saffron threads, crumbled

 Salt and pepper

Directions:

1. Place oven rack to lower-middle position and pre-heat your oven to 325 degrees. Pat lamb dry using paper towels and sprinkle with salt and pepper. Heat oil in Dutch oven on moderate to high heat until just smoking. Brown lamb, about 4 minutes each side; move to plate. Pour off all but 2 tablespoons fat from pot.

2. Put in onion to fat left in pot and cook on moderate heat till they become tender, approximately five minutes. Mix in ginger, cumin, paprika, cinnamon, cayenne, ¼ teaspoon pepper, and saffron and cook until aromatic, approximately half a minute. Mix in flour and cook for about sixty seconds. Slowly beat in broth, scraping up any browned bits and smoothing out any lumps, and bring to boil.

3. Nestle lamb into pot along with any accumulated juices, bring to simmer, and cook for about ten minutes. Mix in lentils and chickpeas, cover, and place pot in oven. Cook until fork slips easily in and out of lamb and lentils are tender, fifty to sixty minutes.

4. Move lamb to slicing board, allow to cool slightly, then shred into bite-size pieces using 2 forks, discarding excess fat and bones. Stir shredded lamb into soup and allow to sit until heated through, approximately two minutes. Mix in tomatoes, cilantro, and harissa and sprinkle with salt and pepper to taste. Serve, passing extra harissa separately.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.