Atlas Mountain Soup

¾ 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 ¼ 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.