Thick and Hearty Lamb Soup

Description
Serves 6 to 8

Ingredients

 * ¼ cup olive oil
 * 1½ pounds stewing lamb, cut into 1½-inch chunks
 * 1 cup chopped onions
 * 9 cups beef stock, or canned broth
 * 1 large purple turnip, peeled and cut into ½-inch dice
 * 1 large zucchini, cut into ½-inch dice
 * 2 carrots, peeled and cut into ½ inch dice
 * 2 large green bell peppers, cored, seeded, and cut into strips
 * 1½ pounds fresh, ripe plum tomatoes, peeled, seeded, and coarsely chopped
 * 1½ teaspoons cumin seeds
 * 2 small hot dried chili peppers
 * 1 teaspoon coriander seeds, crushed
 * 1 can (16 ounces) chickpeas, well drained
 * salt, to taste
 * 2 tablespoons white vinegar, or more to taste
 * ½ cup chopped fresh cilantro for garnish

Directions

 * 1) Heat the oil in a heavy soup pot over high heat.
 * 2) Add the lamb and brown lightly, stirring occasionally, for 5 minutes.
 * 3) Add the onions and continue to cook until the lamb is thoroughly browned and the onions are softened and colored, about 7 minutes.
 * 4) Spoon off all the fat from the pot, then add the stock, and bring to a boil.
 * 5) Reduce the heat to low, cover, and simmer until the lamb is tender, about 1¼ hours.
 * 6) Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes.
 * 7) Skim the fat away.
 * 8) Bring the soup to a boil over medium heat and add the turnip, zucchini, carrots, peppers, tomatoes, cumin seeds, chilis, and coriander.
 * 9) Cook, covered, for 20 minutes.
 * 10) Add the chickpeas and cook for 10 minutes more.
 * 11) Remove the chile peppers from the soup and add salt and 2 tablespoons vinegar.
 * 12) Taste and add more salt and vinegar, if desired.
 * 13) Let stand, covered, for 10 minutes.
 * 14) Serve the soup garnished with plenty of cilantro.