Moroccan Spicy Lamb Soup

DSC_8191 (1600x1060)We roasted a boneless leg of lamb for Easter dinner and had a lot leftover.  I remembered looking at recipes for lamb and thought they sounded pretty good so I did a search and ran across this recipe.  I used it as an ingredient guide for the proper amounts of the spices and kept with the spirit of the recipe although I made some additions and subtractions.  I did have some canned chickpeas, but no lentils of any sort so I left them out, as I did with the cilantro.

I used a can of San Marino tomatoes with their juices, roughly chopped, and added some garlic, orange and lemon zest, and a half teaspoon of Madras curry powder that has been lonely in the cupboard.  I dithered a bit on the pasta, thinking ditalini, but went with the pearl couscous.  I’m not a huge fan of the tri-color pastas but that’s all I had in the larger sized couscous.  It was very good.  We don’t often get out of the familiar spice “comfort zone” but I think we will try something like this again.

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