Take your senses on a culinary adventure with this recipe for Moroccan Lamb Tagine Soup. The North African earthenware pot is designed for slow-cooking meat, which results in soft, tender meat chunks, perfect for meat and vegetable stews. With winter fast approaching we think the soup option may be a little more comforting.
Serves 4
Cooking time: 1 hour
What You’ll Need:
- 1 tablespoon light olive oil
- 250g lean lamb shoulder, cut into cubes (keep a little of the fat on – it really enriches the sauce)
- ½ teaspoon paprika powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 1 leek, well-washed, thick green tops removed and finely sliced
- 250g parsnip, peeled, core removed and diced
- 250g carrot, peeled and diced
- ½ cooking apple, peeled, cored and diced
- 1.2 litres lamb stock
- 1 x 400g tin chopped tomatoes
- 30g brown rice
- Sea salt and freshly ground black pepper
- 4 good sprigs of fresh parsley, roughly chopped
What To Do:
- Warm the oil in a soup pot over a medium heat and quickly brown the lamb, stirring vigorously.
- Add the paprika, ginger, cinnamon and turmeric and stir well to coat the lamb.
- Add the leek, parsnip, carrot and apple and stir then reduce the heat to low, cover and allow everything to saute very gently for 10-15 minutes.
- Add most of the stock and the tomatoes, bring to the boil, add the rice, reduce the heat and simmer for a further 45 minutes or until the rice is cooked and the carrots are very tender. Add the remainder of the stock if it is too thick.
- Season to taste, stir the parsley through and serve as it is or use a hand blender to mash the soup a bit.
- If you are keeping the soup until the next day you may have to add more stock/water as the rice will have plumped up and thickened it.
Recipe from Soup Can Make You Thin, The Cookbook written by Fiona Kirk & Jean Barr, for more information see www.souperydupery.com
For some Halloween-themed recipes why not have a look at our best of Pumpkin roundup.