Lamb Soup

by Daniel Rogov

675 gr. stewing lamb, cut into 2" (5 cm.) cubes
2 zucchini
2 medium tomatoes
3 Tbsp. olive oil
6 spring onions, chopped coarsely
2 - 3 cloves garlic, chopped
1/2 tsp. each black pepper, salt and turmeric
1/4 tsp. caraway seed
pinch saffron

Place all the ingredients in a heavy kettle and stir together gently. Pour over 6 cups of boiling water or stock and cook, covered, over a low flame until the meat is tender (about 2 hours). Skim occasionally during the cooking process. After the meat is tender, remove and discard the tomatoes. Serve hot, dividing the meat and vegetables equally.

Serves 6

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.