For a richer flavor, use bone-in lamb shoulder, cut into 1-inch cubes, instead of ground lamb. Increase the cooking time to 1.5-2 hours. Feel free to add other vegetables to the soup, such as carrots, zucchini, or chickpeas. A pinch of saffron threads added during the last 15 minutes of cooking will enhance the aroma and flavor of the soup. Garnish with fresh cilantro or parsley before serving.
Atlas Mountain Soup
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME3 hrs
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SERVING4 People
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VIEWS23
Embark on a culinary journey to North Africa with this hearty and aromatic soup. Tender lamb simmers with sweet apricots, vibrant spices, and a touch of lemon, creating a symphony of flavors that will warm you from the inside out. Serve with crusty bread for a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol76 mg
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Fiber7 g
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Protein23 g
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Saturated Fat7 g
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Sodium110 mg
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Sugar21 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the chopped dried apricots in water for at least 2 hours, or preferably overnight, until they are plump and softened. Drain well. (2 hours+)
02
StepIn a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic, ground cinnamon, ground cumin, and paprika. Cook, stirring constantly, until fragrant, about 1 minute. (1 minute)
03
StepIncrease the heat to medium-high. Add the ground lamb and cook, breaking it up with a wooden spoon, until browned on all sides. Drain off any excess fat. (5-7 minutes)
04
StepStir in the drained and softened apricots, celery, green bell pepper, and coarsely chopped tomatoes. (2 minutes)
05
StepUsing a vegetable peeler, carefully shave 5-6 strips of zest from the lemon, avoiding the white pith. Add the lemon zest to the pot, along with the juice of the entire lemon. Stir in the water and sugar. (3 minutes)
06
StepBring the soup to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes, or until the vegetables are tender and the flavors have melded. (30 minutes)
07
StepSeason the soup to taste with salt and freshly ground black pepper. Serve hot with crusty bread.
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Christina Boyer
Jun 27, 2025This soup is amazing! The flavors are so complex and delicious. I will definitely make this again.
Andy Morissette
Jun 26, 2025My family loved this! Even my picky eaters ate it without complaint.
Candace Bauch
Jun 12, 2025I doubled the recipe and froze half for later. It reheats beautifully.
Robbie Blick
Jun 7, 2025The lemon zest really brightens up the dish. Don't skip it!
Keanu Pollich
May 12, 2025I added a can of chickpeas for extra protein and fiber. It was a great addition.
Romaine Parisian
May 1, 2025The aroma while this soup is simmering is incredible!
Emery Kreiger
Apr 29, 2025I substituted chicken for lamb and it was still fantastic. Thanks for the great recipe!
Amanda Metz
Apr 27, 2025Be sure to soak the apricots long enough. It makes a big difference in the texture.