Tunisian Lamb Soup
Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside. Keep a tablespoon of fat in the casserole and discard the rest. Reduce to medium heat then add…
- Prep
- 15 min
- Cook
- 36 min
- Total
- 51 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Add the lamb to a casserole
Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside.
Keep a tablespoon of fat in
Keep a tablespoon of fat in the casserole and discard the rest. Reduce to medium heat then add the garlic, onion and spinach and cook until the onion is translucent and the spinach wilted or about 5 minutes.
Return the lamb to the casserole
Return the lamb to the casserole with the onion-spinach mixture, add the tomato puree, cumin, harissa, chicken, chickpeas, lemon juice, salt and pepper in the pan. Simmer over low heat for about 20 minutes.
Add the pasta and cook for
Add the pasta and cook for 15 minutes or until pasta is cooked.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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