Description Edit

Serves 6 to 8

Ingredients Edit

Directions Edit

  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.
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