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, water, and sugar.