Ingredients
¾cupchopped dried apricots
2tbspolive oil
2garli cloves,minced
2tspground cinnamon
2tspground cumin
2tsppaprika
1lbground lamb
4½celery stalks,cut into ½-inch pieces
1large green bell pepper,sliced
1lbtomatoes,coarsely chopped
1lemon
1 ¼cupswater
1tbspwhite sugar
Salt and black pepper,to taste
Preparation
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute.
Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 to 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar.
Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
