Atlas Mountain Soup

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

Soak the apricots in water for 2 hours or more until soft; drain.
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.
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.
Servings: 4