Serves 6 to 8
- 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
- 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.
- 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 1¼ hours.
- Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes.
- Skim the fat away.
- 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 chickpeas and cook for 10 minutes more.
- Remove the chile 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.
- Serve the soup garnished with plenty of cilantro.
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