La Kama Moroccan Lamb Soup


2 T Olive Oil

¼ lb Lean Ground Lamb (or beef)

1 Small Red Onion, Grated

1½ t La Kama Spice Blend

1/8 t Cayenne Pepper

½ t Caraway Seed, Ground

2 T Tomato Paste

2 Roma Tomatoes, grated

(½C; no seeds or skins)

3 C Water

½ C Orzo

½ C Chickpeas (no-salt, drained)

2 T Flat-Leaf Parsley, Finely Chopped

2 T Cilantro, Finely Chopped

Salt & Pepper to taste


Heat oil in medium heavy saucepan. Add meat, onion, La Kama, Cayenne, and Caraway. Cook while stirring for 2-3 minutes.

Clear space in center of pan; add tomato paste and let sizzle for a minute, then stir in grated tomatoes, salt, and pepper to taste.  Add water and bring to a boil.  Cover and cook over Medium heat for 20 minutes, stirring occasionally.

Meanwhile, fill deep saucepan with water and bring to a boil.  Fit colander snugly on top.  Add pasta to the colander, cover partially, and steam until al dente (~10 minutes).

Add chickpeas, herbs, and cooked pasta to soup and serve.

Leave your thought

The reCAPTCHA verification period has expired. Please reload the page.