Weeknight55min

Tunisian Lamb Soup

Name: Tunisian Lamb Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 500.00 grams Lamb Mince; 2.00 cloves Garlic; 1.00 pieces Onion; 300.00 grams Spinach; 3.00 tablespoons Tomato Puree; 1.00 tablespoons Cumin; 1.00 liters Chicken Stock; 3.00 teaspoons Harissa Spice; 400.00 grams Chickpeas; 0.50 pieces Lemon Juice; 150.00 grams Macaroni; 1.00 pinch Salt; 1.00 pinch Pepper

Lamb dish from Tunisian cuisine

Vilhjálmur Stefánsson

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Ingredients

Adjust servings

18 oz(500 g)
lamb mince
2 cloves
garlic, minced
1
onion
11 oz(300 g)
spinach
3 tbsp
tomato puree
1 tbsp
cumin
2.1 pt(1 l)
chicken stock
3 tsp
harissa spice
14 oz(400 g)
chickpeas
½
lemon juice
5.3 oz(150 g)
macaroni
1 pinch
salt
1 pinch
pepper

Instructions

0/4 done

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 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 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 15 minutes or until pasta is cooked.