Moroccan Spiced Lamb Soup
Recipe submitted by Sophie Evans
200g diced lamb
2 cans of chopped tomatoes
2 tbsp of fresh chopped parsley
1 tbsp of fresh chopped coriander
1/2 tsp of ground ginger
1/2 tsp of ground cinnamon
1 tsp of Al'Fez spicy lemon tagine paste
3 pints of water
250g of Al'Fez Pearl Couscous
2 egg yolks
1. Drain the chickpeas (soaked overnight) and set aside.
2. Melt the butter in large pan and cook the lamb and onion until it is browned. Add the chopped tomatoes, leaves, herbs and spices and season well. Cook for about one minute then stir in the water and the couscous. Slowly bring the boil and skim the surface to remove the froth. Cook gently for 2 hours until meat is very tender.
3. Beat the egg yolks and stir into the simmering soup and then remove the soup from the heat until thickened. Pour into warmed serving bowls.
4. Serve the soup with warm flatbread, drizzled in oil and Zahtar.