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Ingredients
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¾ cup chopped dried apricots
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2 tablespoons olive oil
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2 cloves garlic, minced
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2 teaspoons ground cinnamon
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2 teaspoons ground cumin
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2 teaspoons paprika
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1 pound ground lamb
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4 stalks celery, cut into 1/2 inch pieces
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1 large green bell pepper, sliced
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1 pound tomatoes, coarsely chopped
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1 lemon
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1 ¼ cups water
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1 tablespoon white sugar
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salt and black pepper to taste
Directions
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Soak the apricots in water for 2 hours or more until soft; drain.
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Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
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Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
Nutrition Facts (per serving)
405 | Calories |
23g | Fat |
31g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 405 | |
% Daily Value * | |
Total Fat 23g | 30% |
Saturated Fat 7g | 37% |
Cholesterol 76mg | 25% |
Sodium 110mg | 5% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 7g | 24% |
Total Sugars 21g | |
Protein 23g | 45% |
Vitamin C 71mg | 79% |
Calcium 107mg | 8% |
Iron 4mg | 22% |
Potassium 1090mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.