Best Soup Recipes

Ingredients:

• 1 1/2 to 2 pounds boneless lamb shoulder or stewing lamb
• salt and pepper
• 1/4 cup all-purpose flour
• 1 medium onion, coarsely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• dash coarsely ground black pepper
• 1 medium carrot, diced
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 cup chicken broth
• juice of 1/2 lemon

Preparation:

Trim fat from lamb; cut into bite size pieces. Sprinkle with salt and pepper then toss with the flour. In a Dutch oven or large saucepan, heat 1 tablespoon olive oil. Add the floured lamb pieces and the chopped onion; cook until lamb is browned on all sides, stirring frequently. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender. Serve over hot cooked rice, grits or polenta, or cous cous, or serve with hot buttered noodles or potatoes.
Serves 4.