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Moroccan Vegetable Soup

*********lamb broth*********
2 lb lamb stew meat*,cut into 1/2-inch dice
3 1-lb lamb shanks*,trimmed of excess fat
1/4 c olive oil
1 md onion,coarsely chopped
1 md carrot,coarsely chopped
1 c dried chick-peas,soaked in 3 cups water
2 md onions,finely chopped
1/4 c olive oil
4 md tomatoes (about 1 1/2 lb) peeled,seeded, and chopped
4 garlic cloves,peeled
2 md waxy potatoes,peeled and cut into 1/2-inch strips
2 md carrots,halved lengthwise and sliced
2 zucchini,halved lengthwise-and sliced
6 oz fresh mushrooms or 2 oz dried mushrooms,soaked and sliced
1/4 t turmeric,Ground
1/2 t fresh ginger,finely chopped or 1/4 t ginger,Ground
1/4 t saffron threads
1/4 t cinnamon,Ground
1/4 t cayenne pepper,or more to taste
1 sm bunch of fresh cilantro stems removed
1 salt and pepper

LAMB BROTH: In a 4-quart pot, brown the lamb and lamb bones (if any) in the olive oil over high heat. Remove the meat and bones with a slotted spoon and pour out the burned fat. Add the chopped vegetables to the pot and return the meat and bones. Add enough water to cover, about 1 quart. Bring to a slow simmer and simmer the broth for about 3 hours, skimming off fat and scum as needed. If necessary, add water from time to time to make up for evaporation. Strain the broth and discard the bones and vegetables. If you're using lamb shanks, peel off the meat and discard the bones. Reserve the meat and broth.
FOR THE SOUP: Place the chick-peas and their soaking water in a 4-quart pot over medium heat until the onions turn translucent, about 10 minutes. Add the tomatoes, garlic, potatoes, carrots, zucchini, mushrooms, lamb broth, and reserved meat. Simmer until the potatoes and carrots have softened, about 20 minutes. Add the chick-peas along with their cooking liquid.
Stir in the spices and simmer the soup for 5 minutes. Add the cilantro and simmer for 1 minute more. Season with salt and pepper.

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