Spicy Lamb Soup

prep 20 min, cook 90 min
× 4
This thick and hearty soup can easily be adjusted from a mild tingle to a definite zing by around with the amount of harissa. Any way you make it, it's a solid, filling meal.

1

  • 1 lb
    lamb (in bite-sized pieces)
  • 2 tbsp
    olive oil
Add the oil to a large, cast-iron skillet on medium-high heat. Brown the lamb in batches and set aside. Add more oil as needed.

2

  • 1
    onion
  • 3 cloves
    garlic
Add the onion and garlic and cook until just starting to brown.

3

  • 5 cups
    water
  • 14 oz
    tomatoes (diced)
  • 2 tbsp
    harissa
  • 1
    bay leaf
  • 1/2 tsp
    thyme
  • 1/2 tsp
    oregano
  • 1/8 tsp
    cinnamon
  • 1/4 tsp
    cumin
  • 1/4 tsp
    tumeric
Add the water and return the meat to the pan. Bring to a boil, and skim off any foam which arises. Reduce the heat and add: tomatoes, spices, and harissa. Boil until tender, and then discard the bay leaf. (about 1 hour)

4

  • 14 oz
    garbanzo beans (cooked)
  • 1
    carrot (diced)
  • 1
    potato (diced)
  • 1
    zucchini (diced)
  • 3½ oz
    peas (frozen)
Stir in the garbanzo beans, carrots, and potatos and simmer for 15 min. Add the zucchini and peas, and continue simmering until all the vegetables are soft. (about 30 min total)

5

  • 4 leaves
    mint
Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint.
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