Lamb and Lima Bean Soup Moroccan Algerian
Savor the rich and aromatic flavors of North Africa with this Lamb and Lima Bean Soup, a comforting Moroccan-Algerian dish that’s perfect for chilly evenings. Tender lamb shoulder, simmered to perfection with creamy lima beans, is infused with a fragrant blend of warming spices like cinnamon, cumin, and turmeric. A base of juicy grated tomatoes and a touch of tomato paste adds depth and heartiness, while fresh cilantro and parsley bring a vibrant, herbaceous finish. This slow-cooked soup is both hearty and nutritious, with a satisfying balance of protein and fiber, making it a wholesome meal for the entire family. Serve it steaming hot with crusty bread or fluffy rice for a truly authentic experience in every spoonful.
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Recipe Information
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
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon turmeric powder
- 1 teaspoon paprika
- 1.5 liters chicken or beef stock
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for heat)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the lamb cubes and sear until browned on all sides. Remove the lamb and set aside.
In the same pot, add the chopped onion and sauté until softened and golden, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the grated tomatoes, tomato paste, ground cumin, ground coriander, cinnamon, turmeric, and paprika. Stir well to combine.
Return the browned lamb to the pot and stir to coat it in the tomato-spice mixture.
Add the soaked and drained lima beans to the pot, followed by the chicken or beef stock.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 90 minutes, stirring occasionally.
Check the lamb and lima beans for tenderness. If needed, simmer for an additional 15-30 minutes until both are fully cooked.
Season the soup with salt, black pepper, and cayenne pepper (if using) to taste.
Stir in the fresh cilantro and parsley just before serving.
Ladle the soup into bowls and serve hot, with crusty bread or steamed rice on the side if desired.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 8237 mg | 358% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 24.9 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4333 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
