1. Season lamb with salt and pepper. In 1 tablespoon olive oil, brown the lamb just until browned on all sides. With a slotted spoon, remove lamb to a plate and set aside. 2. Add the onion and garlic to the juices that the lamb has released until translucent, 2-3 minutes. 3. Add carrot and sauté for 1-2 minutes. 4. Add diced tomatoes, tomato paste , and spices (Has el Hanout, Cumin and Paprika). The Moroccan blend, Has el Hanout, which is Arabic for "head of the shop" which implies that the spices used are the best the shop has to offer, is a spice blend of over 30 spices. Spices may vary but tend to include cardamom, clove, cinnamon, coriander, cumin, paprika, turmeric, peppercorn, to name a few. 5. Add the lamb broth, chick peas and lentils to the pot. 6. Add the lamb back to the pot and simmer until lentils are tender. If using lamb loin, which does not have a lot of fat, add it toward the end of the cooking process. If using shoulder, add it in the beginning so it can stew and become tender. 7. Cilantro makes this dish! Chop a big bunch and add it to the soup a few minutes before the soup is done. Save some to the side to use as garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
