- 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 white sugar
- salt and black pepper to taste
- 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.
05/30/2019
recipepes.com
atlas mountain soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
