A Traditional Moroccan Soup to break the fast during Ramadan
- 450g diced lamb
- 100g green lentils
- 100g chickpeas (soaked overnight)
- 1 large onion (chopped)
- 1 celery stick (diced)
- 3 garlic cloves (chopped)
- ½ tsp of each turmeric, ground cinnamon, ground ginger
- 1 tsp ground cumin
- A few saffron strands
- 50g butter
- 1 tbs tomato puree
- 1 bunch of coriander (chopped)
- 1 bunch of parsley (chopped)
- 1 tbsp plain flour
- Juice from ½ a lemon
- 1 lemon (cut into wedges)
1. Put the lamb in a large saucepan, cover with 2 litres of water and bring to the boil. Simmer for 10 minutes, then skim off the scum and the fat.
2. Add the spices, onion, garlic, celery, half the chopped coriander, season with salt and pepper.
3. Let it simmer gently for about 40 minutes, then add the lentils and chickpeas and simmer for another half an hour.
4. Mix the tomato puree and the flour with two tablespoons of water and add to the soup to thicken it. Add the butter and lemon juice too.
5. Adjust seasoning and sprinkle the rest of the coriander and the parsley.
6. Serve the soup with wedges of lemon.