Serves 6
Preparation time 30 minutes
Cooking time 2¾–3 hours
1 tablespoon olive oil
500 g (1 lb) stewing lamb on the bone
1 onion, finely chopped
1–2 garlic cloves, finely chopped
2.5 cm (1 inch) piece of fresh root ginger, grated
2 teaspoons ras el hanout (Moroccan spice blend)
2 litres (3½ pints) lamb or chicken stock
75 g (3 oz) red lentils, picked over, rinsed and drained
300 g (10 oz) sweet potatoes, peeled and diced
175 g (6 oz) carrots, diced
salt and pepper
small bunch of fresh coriander, to garnish (optional)
Heat the oil in a large heavy-based saucepan over a medium-high heat. When the oil is hot, add the lamb and fry for a couple of minutes until browned on one side. Reduce the heat slightly, turn the meat over and add the onion. Continue cooking until the lamb is browned all over and the onion is softened and starting to colour.
Stir in the garlic, ginger and ras el hanout. Cook, stirring, for about 30 seconds until fragrant, then add the stock and lentils. Season with salt and pepper. Bring to the boil, reduce the heat, cover and simmer for 1½ hours.
Add the sweet potatoes and carrots, bring back to a simmer, then cover the pan again and simmer the soup gently for 1 hour. Lift the lamb out of the soup with a slotted spoon, transfer to a plate and carefully remove the bones and any excess fat, breaking the meat into small pieces. Return the meat to the pan and heat through. Taste and adjust the seasoning if liked. Ladle the soup into bowls, sprinkle with torn coriander leaves and serve with hot flat breads.
For homemade fennel flat breads, to serve as an accompaniment, put 200 g (7 oz) self-raising flour and ½ teaspoon baking powder in a bowl. Using a mortar and pestle, crush 1 teaspoon fennel seeds. Add the crushed seeds to the flour and season with salt and pepper. Stir. Add 2 tablespoons olive oil, then gradually mix in 100 ml (3½ fl oz) water, a little at a time, using just enough to make a soft dough. Cut the dough into 6 pieces, then roll out each piece on a lightly floured surface into a rough oval shape about the size of a hand. Cook on a preheated griddle pan or heavy frying pan for 3–4 minutes each side until singed and puffy.