LAMB WAS BROUGHT INTO THE SOUP KITCHEN SO I HAD TO MAKE A RECIPE. HOPE YOU LIKE IT ENJOY DAN

NORTH AFRICAN LAMB SOUP by CHEF DAN:


Serves 30



INGREDIENTS:



3-4 pounds lamb, cut into bite size pieces

3 tablespoons butter

6 onions, finely chopped

4 stakes of celery, finely chopped

1/4- cup dried parsley

1/4- cup dried cilantro

4 whole cinnamon sticks

10 saffron threads, crumbled

1 tablespoon ground ginger

33 cups beef broth

6 cups mixed dried beans, soaked overnight and drained

10 cups lentils

1 gallon dice tomatoes

2 cups rice

1/4- cup lime juice

1 tablespoon each of salt and pepper



DIRECTIONS:



1. Combine the lamb, butter, onion, celery, 1 tablespoon each of parsley and cilantro, cinnamon, saffron, and ginger in a soup pot.

2. Season with salt and pepper.

3. Stir over medium-heat until the butter has melted.

4. Pour in 5 cups of cold water.

5. Bring to a boil and simmer for 30 minutes, or until reduced by half.

6. Stir in the beans, rice and lentils and the remaining water.

7. Simmer over medium heat until the beans, rice and lentils are tender, about 2 hours.

8. Then stir in tomatoes and the remaining parsley cilantro and lime juice.

9. Bring to a boil, lower heat and simmer for 15-20 minutes.



ENJOY DAN: hallelujah