Moroccan Soup
Moroccan soup with lamb or chicken pairs savory meat with sweet dried apricots in a spiced tomato broth. The apricots soften as they simmer and give the pot a gentle fruity sweetness, while cinnamon, coriander and paprika add warmth and cayenne adds a little heat. Choose lamb for a deeper flavor or chicken for a quicker pot, and stir in carrots or sweet potatoes if you want it heartier.
Instructions
Dice the onion and chop the lamb or chicken into bite-sized pieces. If you are using carrots or sweet potatoes, cut them into pieces of a similar size.
Heat the olive oil in a large pot over medium heat. Add the onion and fry it gently until it softens and turns lightly golden.
Stir in the paprika, coriander, cinnamon and cayenne, along with a little salt and black pepper. Let the spices warm in the oil for a moment until they smell fragrant.
Add the meat, the broth, the diced tomatoes and the dried apricots, plus the carrots and sweet potatoes if you are using them. Bring the pot to a simmer.
Cook until the meat is tender and any vegetables are soft when pierced with a fork. Chicken will be ready sooner than lamb, so check it earlier.
Taste the soup and adjust the salt, pepper and cayenne before serving.
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