Here is a recipe for my favorite soup of all time. It's a Moroccan dish and is just so full of flavor. Over there they sometimes make it with donkey's feet. Traditional is mutton but you can use beef if mutton is too strong for you. Or goat. I sometimes make this with goat meat. The combination of sweet spices, cilantro, lemon juice, chick peas and tomatoes is just perfect. I get cravings for this stuff sometimes and just have to make it even though I'm mildly allergic to the tomatoes.
I usually use about a quarter again as much of the spices as this recipe calls for. Don't try to adjust at the end - this mixture needs the spices to be sauteed and then the long simmering to bring out and meld the flavors properly so decide early on if you like it strongly seasoned or not.
Harira
1/2 cup dried chick peas (or one 15 oz can - see below)
2 tablespoon butter
1 1/4 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon black pepper
1 pinch saffron
3/4 lb boneless lamb shoulder
1 cup chopped onion
3 tablespoon chopped parsley
3 tablespoon cilantro
1 1/2 cup fresh peeled and chopped or canned tomatoes
5 1/3 cup water
1/2 cup lentils
2 tablespoon lemon juice
1 1/2 teaspoon salt
soak chick peas overnight, drain (or use 1 can of canned chickpeas and add at the same time as the lentils)
In dutch oven, melt butter over low heat, stir in cinnamon, ginger, turmeric, paprika, pepper & saffron and cook 2 minutes. Stir in the lamb, onions, parsley and coriander and cook, stirring occasionally or until the onions are soft. Stir in tomatoes and simmer 10 minutes. Add the water and chick peas. Heat to boiling over medium heat. Reduce the heat and simmer, partially covered 1 hour.
Stir in the lentils and simmer, partially covered, 45 minutes or until the lentils are tender. Stir in the lemon juice and salt and cook 5 minutes longer.
Yield: 4 servings
Joy