Silence of the lamb.

If you were following along on Facebook this morning, you saw that I lost this recipe. My little helper and I were at Safeway perusing the produce section when I realized the recipe card was GONE. It'd been in my jacket pocket since Saturday and all of a sudden it was missing. I attempted to remember everything I needed and even searched for the recipe online (with no luck because I was searching for STEW instead of SOUP, possibly) using my phone in the one square foot of real estate at the store that isn't a dead spot.

I found the card in the house about an hour after I got home with all of the groceries. Turns out, I'd remembered MOST of the ingredients and could substitute the "oops" ingredients relatively easily.

Greg picked number one. (Thanks, Greg!) The recipe at the top of the stack was...

"Sweet and Sour Moroccan Lamb Soup" (6 quart pot)

~3 T olive oil
~2 lb boneless leg of lamb (The original recipe called for shoulder, but Safeway had only legs and ribs, so...)
~1 t ground ginger (Original called for peeled and grated. I forgot this ingredient when I was shopping. Oops!)
~1/2 t ground tumeric
~1 (28 oz) can diced tomatoes (Original called for peeled plum. At least I remembered it had tomatoes!)
~7 c cold water
~1 onion, chopped
~1 bunch cilantro
~salt and pepper
~1 c orzo, cooked
~2 T lemon juice
~1/2 t ground cinnamon
~1 c dates, chopped

Heat oil in a large pan over medium-high to high heat.
Sear lamb on all sides.
Transfer lamb to crock pot.
Add ginger, turmeric, tomatoes, water, onion, cilantro, salt, and papper.
Cover and cook on HIGH for 8 hours. (Yes, high.)
Add cooked orzo, lemon juice, and cinnamon.
Ladle into bowls and top with dates.

6 servings.

This is a really tasty soup. Super flavorful. If you like lamb, you should totally make this. It sounds fancy and it's really easy to make. It'd be even easier to make if you actually remember to take the list of ingredients to the store with you. You know...Not that I would know anything about that.