Moroccan Lamb and Garbanzo Bean Soup
Ghee is a clarified butter often used in making Indian food. You can buy ghee from most Asian specialty stores.
Serves: 6Hands-on: 25 minutesTotal: 2 hours 25 minutesDifficulty: Medium
- 2 Tbsp. ghee
- 4 lamb shanks (1 lb. each)
- 2 onions, finely chopped
- 1 stalk celery, finely chopped
- 1 tsp. turmeric
- ½ tsp. cayenne pepper
- 1 tsp. finely chopped ginger root
- 1 tsp. cinnamon
- 1 pinch of saffron threads
- ¾ cup dried chickpeas, soaked overnight and drained
- 8 cups beef broth
- ¾ cup dried lentils, rinsed
- 6 tomatoes, seeded and coarsely chopped
- 2 Tbsp. finely chopped parsley
- ½ cup finely chopped cilantro
- 1 cup plain yogurt
- Salt and pepper
- In a soup pot, heat the ghee. On medium-high heat, lightly brown the lamb on all sides. Remove the lamb and set aside.
- Add the onions and celery to the pot, sautéing for 3 minutes on medium heat. Add the turmeric, cayenne pepper, ginger, cinnamon, and saffron, stirring them in for another 3 minutes. Place the lamb back in the pot along with the chickpeas and the broth. Bring to a boil, reduce to a simmer, and cook for 1 hour. Regularly skim off and discard impurities that rise to the top.
- Add the lentils and tomatoes and cook for another hour. Skim off any additional impurities as they form.
- Using a slotted spoon, remove the bone if you are using one. Pull the meat off the bone, cube or shred it, and return it to the pot. Keep the soup pot on low heat. Stir in the parsley, cilantro, yogurt, and salt and black pepper to taste. Serve.