Thick and Hearty Lamb Soup

Ingredients

 * 1/4 cup olive oil
 * 1 1/2 pounds stewing Lamb, cut into 1 1/2-inch chunks
 * 1 cup chopped onions
 * 9 cups beef stock, or canned broth
 * 1 large purple turnip, peeled and cut into 1/2-inch dice
 * 1 large zucchini, cut into 1/2-inch dice
 * 2 carrots, peeled and cut into l/2 inch dice
 * 2 large green bell peppers, cored, seeded, and cut into strips
 * 1 1/2 pounds fresh, ripe plum tomatoes, peeled, seeded, and coarsely chopped
 * 1 1/2 teaspoons cumin seeds
 * 2 small hot dried chili peppers
 * 1 teaspoon coriander seeds, crushed
 * 1 can (16 ounces) chick-Peas, well drained
 * salt, to taste
 * 2 tablespoons white vinegar, or more to taste
 * 1/2 cup chopped fresh cilantro for garnish

Directions

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