Lamb and Lima Bean Soup (Moroccan/Algerian) Recipe
A warming North African soup. Can be made up to 2 days in advance - definitely one of those dishes that tastes better the day after! This is definitel
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Cooking tools:
- Mixing bowl
- Colander
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Slotted spoon
- Fork
- Ladle
- Serving bowl
Ingredients
- 1 cup dried lima beans
- 2 tablespoons olive oil
- 750 g lamb
- 2 medium brown onions, coarsely chopped
- 2 garlic cloves, crushed
- 2 medium carrots, coarsely chopped
- 2 celery ribs, trimmed and coarsely chopped
- 2 cups chicken stock
- 4 cups water
- 400 g chopped tomatoes
- 4 tablespoons chopped fresh coriander
- 2 tablespoons lemon juice
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