Lamb And Lima Bean Soup Moroccan Algerian

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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 definitely a traditional favourite duirng ramadan.

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Steps

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Place the lima beans in a large bowl and cover with water.

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Allow to soak overnight.

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Rinse well and drain before using.

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Heat the olive oil in a large saucepan , cook the lamb until browned on all sides to seal it.

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Add all the vegetables and cook until softened - stir well.

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Add the beans , stock and water to the pan and bring to the boil.

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Reduce heat and simmer covered for 1 hour.

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Skim the surface around every 20 minutes or so.

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Remove lamb from pan.

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If using lamb on the bone , remove all bones.

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Pull lamb into small pieces.

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Return lamb to pan along with the tomatoes.

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Simmer for another hour covered.

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Remove from heat and add the coriander and lemon juice.

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Stir well then serve with fresh bread.

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Ingredients

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dried lima beans, olive oil, lamb, brown onions, garlic cloves, carrots, celery ribs, chicken stock, water, chopped tomatoes, fresh coriander, lemon juice