Atlas Mountain Soup

Ingredients

• Servings: 4
• 3/4 cup chopped dried apricots
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 pound ground lamb
• 4 stalks celery, cut into 1/2 inch pieces
• 1 large green bell pepper, sliced
• 1 pound tomatoes, coarsely chopped
• 1 lemon
• 1 1/4 cups water
• 1 tablespoon sugar
• salt and black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 3 hrs


• soak the apricots in water for 2 hours or more until soft; drain.
• heat the olive oil in a large, heavy saucepan over medium heat. add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. stir in the drained apricots, celery, green pepper, and tomato.
• using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. stir in the water and sugar. bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. season to taste with salt and pepper.