Moroccan Lamb Soup

Heres a hearty Moroccan lamb soup to affectionate taking place in the works your insides and fill you up!

The ingredient of Moroccan Lamb Soup

• 1 tablespoon olive oil
• 2 large 900g lamb shanks
• 1 medium brown onion chopped
• 2 garlic cloves crushed
• 2 medium carrots peeled chopped
• 2 celery stalks chopped
• 2 teaspoons dome cumin
• 2 teaspoons ring coriander
• 1 2 teaspoon sports ground ginger
• 1 2 teaspoon ground cinnamon
• 400g can diced tomatoes
• 1 tablespoon massel beef style accrual powder
• 1 2 cup dried green lentils rinsed
• 1 4 cup chopped lighthearted flat leaf parsley leaves

The Instruction of moroccan lamb soup

• heat oil in a large saucepan more than medium high heat amass shanks cook turning for 6 to 8 minutes or until browned transfer to a plate
• ensue onion garlic carrot and celery to pan cook for 5 minutes or until onion has softened go to cumin coriander ginger and cinnamon cook for 1 minute or until fragrant return shanks to pan taking into consideration tomato amassing powder and 6 cups cool water bring to the boil reduce heat to low simmer partially covered for 1 hour accumulate lentils simmer partially covered for 30 minutes or until lentils and shanks are tender
• sever pan from heat remove shanks separate and discard bones and fat shred meat build up meat and parsley to pan return pan to heat simmer for 5 minutes or until outraged through serve

Nutritions of Moroccan Lamb Soup

calories: 404 388 calories
calories: 17 8 grams fat
calories: 6 5 grams saturated fat
calories: 21 4 grams carbohydrates
calories: n a
calories: n a
calories: 36 5 grams protein
calories: 89 milligrams cholesterol
calories: 1186 milligrams sodium
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