Minty Lamb Soup

• 1 1/2 kilograms brisket lamb, or a mixture of brisket and neck
• 1 whole leek washed
• 1 whole carrot peeled
• 1 stick celery green
• 1 onion peeled, + 1/2 onion, chopped
• olive oil Drizzle of
• 2 cloves garlic chopped
• 1 teaspoon spice ras el hanout
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 tablespoon tomato paste
• 1 tablespoon harissa to taste
• 1/2 cup couscous
• 1 bunch mint

1. In a large heavy saucepan, add the lamb, leek, carrot, celery and whole onion.
2. Cover with water, season, and bring to a boil.
3. Reduce the heat and simmer for 1 1/2 hours until the lamb is tender and comes away from the bone.
4. Remove the meat and leave to cool slightly.
5. Keep the carrot and celery and set aside.
6. Strain the stock, and discard the remains of the leek and onion. Set aside the stock.
7. Remove the meat from the bones and shred the meat by hand. Set aside.
8. Chop the celery and carrot into chunks.
9. Heat a drizzle of oil in a deep, heavy pan and fry the chopped onion until soft.
10. Add the ras el hanout spice, cinnamon, and ginger. Stir and allow the flavors to infuse.
11. Add the meat, garlic, tomato paste, and harissa. Stir all the ingredients together well.
12. Cover with 1 1/2 liter of the stock, and bring to a boil.
13. Add the chopped carrot and celery, and the couscous.
14. Turn off the heat and leave to rest in the hot stock until the couscous doubles in size.
15. Garnish with a few mint leaves on top

brisket lamb, leek washed, carrot, celery, onion, olive oil drizzle, garlic, spice ras, cinnamon, ginger, tomato paste, couscous, mint

Taken from www.yummly.com/recipe/Minty-Lamb-Soup-561525 (may not work)