I loves me some Moroccan soup! The original is full of bloaty fart bombs like chickpeas and lentils, but I’ve tidied this guy up and pumped him full of veg instead, but still full of those punchy spices. Too delicious to just keep for Ramadan, enjoy it all year round. Your tastebuds and colon will thank you.
- 500g of lamb shoulder, cut into bite-size pieces
- 1 onion, diced
- 1 celery stalk, diced
- 2 cloves of garlic, crushed
- Thumb-size piece of ginger, grated
- 400g tin of chopped tomatoes
- 2 litre stock/broth (chicken or beef)
- 1 teaspoon turmeric, cinnamon, cumin, coriander, paprika
- 1/2 teaspoon nutmeg
- 1 carrot, diced
- 1/2 a small butternut pumpkin, peeled and diced
- 1 medium zucchini, diced
- Juice of 1 lemon
- 1 tablespoon harissa paste (or add some chilli flakes or Aleppo pepper) Sea salt and black pepper to season Small handful fresh parsley Small handful fresh coriander
- Heat a little coconut oil in a large pot.
- Brown the lamb pieces, then remove from pan.
- Lower heat and add the onion and celery to the same pan and cook for a minute or two to soften.
- Add ginger and garlic, then all the spices. Cook for a minute or so until the spices become fragrant. Pour in tomatoes and stock. Add lamb back to pot.
- Bring to simmer, then lower heat to slow simmer and put lid on pot. Cook for an hour, stirring occasionally.
- Add the veg and simmer for another 20 minutes or so until they are cooked through and the lamb is nice and soft.
- Add the lemon juice, harissa, fresh herbs and season with salt and pepper.
- Serve with lemon wedges and dates.