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Yemenite   -   Yemeni Lamb Soup   adapted from Recipes for an Arabian Night by David Scott

  • 1 Cup Chickpeas
  • 1 Pound Lamb -- cubed
  • 7 Cups Beef Stock
  • 2 Cloves Garlic -- finely chopped
  • 1 Medium Onion -- finely chopped
  • 2 Large Carrot -- finely chopped
  • 2 Tablespoons Olive Oil
  • 8 Ounces Tomatoes -- finely chopped
  • 1 Teaspoon Caraway Seed
  • 1/2 Teaspoon Cardamom
  • 1 Teaspoon Turmeric
  • Salt And Pepper -- to taste
  • Parsley -- finely chopped
Directions Put chickpeas, lamb, stock in large pot and bring to a boil, cover, reduce heat and simmer for 30 minutes. Saute garlic, onion and carrots in oil until the onion is soft. Stir in tomatoes, spices and seasonings. Heat through and then add to lamb. Cook for 20 minutes. Serve, garnished with parsley.
Serves 8
Time to Make 0:00

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