Moroccan lamb and lentil soup
Uncooked lamb shoulder
¾ pound(s), lean, boneless, trimmed of all visible fat and cut into 3⁄4-inch chunks
1 large, chopped
5 medium clove(s), minced
Reduced-sodium chicken broth
Canned diced tomatoes
¾ cup(s), rinsed and picked over
½ tsp, coarsely ground
2 medium, diced
1 tsp, grated
Fresh lemon juice
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the lamb and cook, turning occasionally, until browned on all sides, 5–6 minutes. Transfer the lamb to a plate and set aside.
- Add the onion and garlic to the same Dutch oven and cook, stirring occasionally, until golden, 7–8 minutes. Add the broth, tomatoes, lentils, cinnamon, turmeric, cumin, ginger, salt, pepper, and the browned lamb; bring to a boil. Reduce the heat and simmer, covered, until the lamb and lentils are tender, about 35 minutes.
- Add the zucchini; return to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the zucchini is softened, about 8 minutes. Remove the cinnamon stick, then stir in the lemon zest and juice just before serving. Yields 1 3/4 cups per serving.