Moroccan Lamb Soup

Moroccan Lamb Soup

SERVES 4
GLUTEN FREE, DAIRY FREE

1 brown onion, peeled and halved
2 garlic cloves, peeled
30g olive oil
500g lean lamb leg, diced
½ tsp cayenne pepper
1 tsp paprika
1 tsp ground cumin
1 tsp cinnamon
400g can diced tomatoes
500g lamb, beef or vegetable stock
100g dried apricots, halved
Salt, to taste
Fresh mint, to serve
Toasted slivered almonds, to serve

  1. Place onion and garlic in TM bowl, chop for 5 seconds, speed 5.
  2. Add oil, sauté for 4 minutes, 100o C, speed 1.
  3. Add lamb, cayenne pepper, paprika, cumin, cinnamon, tomatoes, stock, dried apricots and salt. Cook for 1 hour, 90o C, reverse speed 1. Remove MC and place steamer basket on top to prevent splashes.

Serve garnished with mint and slivered almonds.

Health Tip: Cumin seeds are an excellent source of iron. They have also been found to stimulate pancreatic enzymes assisting digestion and nutrient absorption.

Like this recipe? It’s from our first cookbook Quick Fix in the Thermomix.

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