Moroccan Tomato Soup

A velvety roasted tomato soup brightened with chermoula spices and topped with a drizzle of argan oil.

Ingredients

• 600g lamb shanks
• 400g crusty bread
• 2 tbsp finely chopped red onion
• 1 tsp ground turmeric
• 2 tbsp olive oil
• 1 cup ripe tomatoes, sliced
• a handful of fresh cilantro, chopped
• preserved lemon, for serving

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the sliced shallots and finely chopped red onion gently until soft and fragrant.

2. 2

   Stir in the ground cumin and ground ginger, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the lamb shoulder and red bell peppers, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the lamb shoulder is tender, about 30 mins.

6. 6

   Stir in the couscous and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the dried apricots and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the cilantro, and serve piping hot.

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