Directions
Prep 30 m Cook 3 h Ready In 3 h 30 m
Blend tomatoes, onions, serrano pepper, anaheim pepper, zucchini, and garlic together in a blender until vegetables are completely pureed.
Heat olive oil in a large pot over medium heat. Cook lamb and beef with a pinch of salt, stirring occasionally, until lamb is cooked through and browned on all sides, about 25 minutes.
Stir vegetable puree, vegetable bouillon, cumin, black pepper, paprika, coriander, turmeric, and cayenne pepper into lamb mixture. Bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until flavors begin to blend, about 35 minutes.
Pour water and tomato paste into lamb mixture. Bring to a simmer, reduce heat to medium-low, and cook until lamb starts to tenderize, about 1 1/2 hours. Add freekeh; simmer until freekeh is incorporated into the soup, about 30 minutes.
Stir peas and butter into soup. Remove pot from heat and stir cilantro into soup. Ladle soup into bowls and squeeze lemon juice into bowls.
Ingredients
3 h 30 m 8 servings 375 cals
2 large tomatoes, cut into chunks
2 onions, cut into chunks
1 serrano pepper, cut into chunks
1 Anaheim pepper, cut into chunks
1/2 zucchini, cut into chunks Zucchini or Yellow Squash
3 cloves garlic
1/4 cup olive oil Filippo Berio Italy Cold Pressed Extra Virgin Olive Oil 25.3 Fl Oz
1 pound lamb stew meat, cut into 1-inch cubes
3/4 pound ground beef
2 teaspoons salt
2 cubes vegetable bouillon, or more to taste
2 teaspoons ground cumin1 teaspoon ground black pepper
1 teaspoon paprika1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
2 1/2 quarts water
1 (6 ounce) can tomato paste
1/2 cup finely ground freekeh
2 cups green peas
2 tablespoons butter
1 bunch cilantro, coarsely chopped
1 lemon, cut into wedges, or more to taste
Nutrition Facts
Per Serving: 375 calories; 22.5 g fat; 24.3 g carbohydrates; 20.9 g protein; 62 mg cholesterol; 835 mg sodium.
Recipe By AllRecipes
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