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Moroccan Lamb Soup



4 portion(s)

  • 1 brown onion, peeled and halved
  • 2 garlic cloves, peeled
  • 30 g olive oil
  • 500 g lean lamb leg, diced
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 400 g can Diced Tomatoes
  • 500 g lamb, beef or vegetable stock
  • 100 g dried apricots, halved
  • salt, to taste
  • fresh mint, to serve
  • Toasted slivered almonds, to serve

Recipe's preparation

    Gluten free, dairy free
  1. 1. Place onion and garlic in TM bowl, chop for 5 seconds, speed 5.


    2. Add oil, sauté for 4 minutes, 100oC, speed 1.


    3. Add lamb, cayenne pepper, paprika, cumin, cinnamon, tomatoes,stock, dried apricots and salt. Cook for 1 hour, 90oC, reverse speed 1. Remove MC and place steamer basket on top to prevent splashes.


    Serve garnished with mint and slivered almonds.



Health Tip: Cumin seeds are an excellent source of iron. They have also been found to stimulate pancreatic enzymes assisting digestion and nutrient absorption.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • The FLAVOUR in this soup is amazing! Super easy to...

    Submitted by Betal on 20. June 2018 - 13:16.

    The FLAVOUR in this soup is amazing! Super easy to make (hubby did it) and absolutely DELICIOUS! Hubby was blown away that he could make something so tasty. Our cayenne pepper was extra hot, so this made the dish quite spicy, so perhaps adjust to your preference if you don't like spice. The mint and toasted slivered almonds on top are a must, they just make it.

    Thank you!

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  • Lovely warm spicy soup and great served with the...

    Submitted by Karen Louey on 14. May 2017 - 22:38.

    Lovely warm spicy soup and great served with the mint and slithered almonds.

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