Tunisian Lamb Soup

Lamb · Tunisian classic.

Ingredients

• 500g Lamb Mince
• 2 cloves minced Garlic
• 1 Onion
• 300g Spinach
• 3 tbs Tomato Puree
• 1 tbs Cumin
• 1 Litre Chicken Stock
• 3 tsp Harissa Spice
• 400g Chickpeas
• 1/2 Lemon Juice
• 150g Macaroni
• Pinch Salt
• Pinch Pepper

Method

1. Heat the pan — Add the lamb to a casserole and cook over high heat.
2. Heat the pan — When browned, remove from the heat and set aside.
3. Continue cooking — Keep a tablespoon of fat in the casserole and discard the rest.
4. Heat the pan — 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.
5. Mix together — 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.
6. Simmer — Simmer over low heat for about 20 minutes. Add the pasta and cook for 15 minutes or until pasta is cooked.

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• Cashew Ghoriba Biscuits
• Chakchouka
• Kafteji
• Keleya Zaara
• Leblebi Soup
• Tuna and Egg Briks