A true taste of Morocco. If you have an exotic palate, this dish is for you. You’ll find this sophisticated soup addictive!
PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING, LIKE STONES...
If making Vegan or Vegetarian do not add meat.
Cut up 1 onion and carrot and fry with oil in big soup pot until tender and soft. Start with carrot then add your onion coarsely chopped.
Buy 2 lbs lamb stew meat or lamb shank. Cut into 1 inch cubes. Braize the meat with veggies. We like our lamb medium rare. Add soup base to soup pot with some oil of your choice, for about a minute to bring out the aroma of our spices.
Add 6 (six) cups boiling water soup to soup pot. ADD: one can chickpeas (drained), one can 540ml diced tomatoes, 3 cups cubed sweet potato, and one cup celery or green bell pepper. Bring back to a boil and lower to simmer until your added vegetables are cooked. ADD 3 tablespoons peanut butter and squeeze 1/4 of a lemon, ladle out into bowls and garnish with freshly chopped cilantro!
red split lentils, laird lentils, black beluga lentils, raisins, black pepper, cinnamon, chili powder, coriander, curry powder, garlic powder, ginger, garlic slices & red chili peppers