Ingredients with Measurements:
- 1 pound lamb's blood
- 1 pound lamb meat, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vermicelli noodles
- 6 cups water
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, heat the lamb's blood over medium heat. Stir constantly with a wooden spoon to prevent it from sticking to the bottom of the pot.
2. Add the lamb meat, onion, garlic, ginger, paprika, cumin, coriander, cinnamon, salt, and black pepper to the pot. Stir well to combine.
3. Pour in the water and bring the mixture to a boil. Reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
4. Add the vermicelli noodles to the pot and cook for an additional 10 minutes, or until the noodles are tender.
5. Remove the pot from the heat and stir in the fresh parsley and cilantro.
6. Ladle the soup into bowls and serve with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium heat for cooking the lamb's blood and low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 280
Fat: 12g
Protein: 25g
Carbohydrates: 16g
Fiber: 2g
Sugar: 3g
Sodium: 650mg
Substitutions for ingredients:
- Beef blood can be used instead of lamb's blood.
- Chicken or beef can be substituted for lamb meat.
- Rice noodles or angel hair pasta can be used instead of vermicelli noodles.
Variations:
- Add diced carrots, celery, and potatoes to the soup for a heartier meal.
- Use lamb's liver instead of lamb meat for a different flavor.
- Add a pinch of saffron for a more complex flavor.
Tips and tricks:
- Stir the soup frequently to prevent the blood from clumping together.
- Use a sharp knife to cube the lamb meat.
- Garnish the soup with additional fresh herbs for added flavor.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle for guests to serve themselves.
Garnishes:
Garnish the soup with additional fresh parsley and cilantro.
Pairings:
Serve the soup with crusty bread and a side salad for a complete meal.
Suggested side dishes:
- Moroccan flatbread
- Roasted vegetables
- Couscous salad
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure to cook the lamb meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Moroccan cuisine is known for its bold flavors and unique ingredients. This soup, made with lamb's blood, is a traditional dish that has been enjoyed for generations.
Flavor profiles:
This soup is rich and savory, with a slightly gamey flavor from the lamb's blood and meat. The spices add warmth and depth to the dish.
Serving suggestions:
Serve the soup as a main course for a hearty meal.
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Region: Moroccan