• 4servings
  • 45minutes
  • 405calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C
MineralsNatrium, Manganese, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup chopped dried apricots

  2. 2 tablespoons olive oil

  3. 2 cloves garlic, minced

  4. 2 teaspoons ground cinnamon

  5. 2 teaspoons ground cumin

  6. 2 teaspoons paprika

  7. 1 pound ground lamb

  8. 4 stalks celery, cut into 1/2 inch pieces

  9. 1 large green bell pepper, sliced

  10. 1 pound tomatoes, coarsely chopped

  11. 1 lemon

  12. 1 1/4 cups water

  13. 1 tablespoon white sugar

  14. salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. Soak the apricots in water for 2 hours or more until soft; drain.

  2. 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.

  3. 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.


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