Atlas Mountain Soup

Name: Atlas Mountain Soup
Total time: 180
Yield: 4
Ingredients: ¾ 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 ¼ cups water; 1 tablespoon white sugar; salt and black pepper to taste

Recipe by rua from allrecipes.com

Dinner 3 Hr.

Ingredients

4 servings

•

¾ cup chopped dried apricots
•

2 tablespoons olive oil
•

2 cloves garlic, minced
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2 teaspoons ground cinnamon
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2 teaspoons ground cumin
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2 teaspoons paprika
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1 pound ground lamb

•

4 stalks celery, cut into 1/2 inch pieces
•

1 large green bell pepper, sliced
•

1 pound tomatoes, coarsely chopped
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1 lemon
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1 ¼ cups water
•

1 tablespoon white sugar
•

salt and black pepper to taste

Instructions

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.