Atlas Mountain Soup

• 3/4 cup chopped dried apricots
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 pound ground lamb
• 4 stalks celery, cut into 1/2 inch pieces
• 1 large green bell pepper, sliced
• 1 pound tomatoes, coarsely chopped
• 1 lemon
• 1 1/4 cups water
• 1 tablespoon white sugar
• salt and black pepper to taste

1. Soak the apricots in water for 2 hours or more until soft; drain.
2. Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
3. Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.

apricots, olive oil, garlic, ground cinnamon, ground cumin, paprika, ground lamb, stalks celery, green bell pepper, tomatoes, lemon, water, white sugar, salt

Taken from www.allrecipes.com/recipe/112056/atlas-mountain-soup/ (may not work)