Tunisian Lamb Soup

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Brown the lamb mince in a large casserole over high heat, then lift it out and set aside.
2. Pour off most of the fat, leaving about a tablespoon in the pot.
3. Lower the heat to medium and add the garlic, onion and spinach, cooking for about 5 minutes until the onion turns translucent and the spinach has wilted.
4. Return the browned lamb to the pot and stir in the tomato puree, cumin, harissa, chicken stock, chickpeas, lemon juice, salt and pepper.
5. Bring to a simmer, then cover and cook gently over low heat for about 20 minutes.
6. Stir in the macaroni and cook for a further 15 minutes, or until the pasta is tender.
7. Taste and adjust the seasoning before ladling into bowls.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.