Thick and Hearty Lamb Soup

== Description ==
Serves 6 to 8
== Ingredients ==
* ¼ cup olive oil
* 1½ pounds stewing lamb, cut into 1½-inch chunks
* 1 cup chopped onions
* 9 cups beef stock, or canned broth
* 1 large purple turnip, peeled and cut into ½-inch dice
* 1 large zucchini, cut into ½-inch dice
* 2 carrots, peeled and cut into ½ inch dice
* 2 large green bell peppers, cored, seeded, and cut into strips
* 1½ pounds fresh, ripe plum tomatoes, peeled, seeded, and coarsely chopped
* 1½ teaspoons cumin seeds
* 2 small hot dried chili peppers
* 1 teaspoon coriander seeds, crushed
* 1 can (16 ounces) chickpeas, well drained
* salt, to taste
* 2 tablespoons white vinegar, or more to taste
* ½ cup chopped fresh cilantro for garnish
== Directions ==
# Heat the oil in a heavy soup pot over high heat.
# Add the lamb and brown lightly, stirring occasionally, for 5 minutes.
# Add the onions and continue to cook until the lamb is thoroughly browned and the onions are softened and colored, about 7 minutes.
# Spoon off all the fat from the pot, then add the stock, and bring to a boil.
# Reduce the heat to low, cover, and simmer until the lamb is tender, about 1¼ hours.
# Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes.
# Skim the fat away.
# Bring the soup to a boil over medium heat and add the turnip, zucchini, carrots, peppers, tomatoes, cumin seeds, chilis, and coriander.
# Cook, covered, for 20 minutes.
# Add the chickpeas and cook for 10 minutes more.
# Remove the chile peppers from the soup and add salt and 2 tablespoons vinegar.
# Taste and add more salt and vinegar, if desired.
# Let stand, covered, for 10 minutes.
# Serve the soup garnished with plenty of cilantro.
Category:Carrot Recipes
Category:Chickpea Recipes
Category:Chile pepper Recipes
Category:Green bell pepper Recipes
Category:Kyrgyz Soups
Category:Lamb Recipes
Category:Recipes that need photos
Category:Plum tomato Recipes
Category:Turnip Recipes
Category:Zucchini Recipes