Lamb and Lima Bean Soup Moroccan Algerian Recipe

Ingredients

• 500 grams lamb shoulder, boneless, cut into 1-inch cubes
• 250 grams dried lima beans (soaked overnight and drained)
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 300 grams tomatoes, grated (or crushed canned tomatoes)
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 1/2 liters chicken or beef stock
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)