Tunisian Lamb Soup

Method4 steps

1. 1

   Step 1: Put all the raw lamb mince (500 g) into a casserole over high heat. Cook, breaking it up, until browned and cooked through to 71°C. Transfer the cooked lamb to a plate, leaving its rendered fat in the casserole.

   Uses 500 g raw lamb mince

2. 2

   Step 2: Keep one tablespoon of the rendered lamb fat in the casserole and discard the rest. Reduce to medium heat. Add both minced garlic cloves (2), the chopped onion (1) and all the spinach (300 g). Cook for about five minutes, until the onion is translucent and the spinach wilted, keeping the browned lamb aside.

   Soften garlic onion and spinach in retained lamb fat · 5 minUses Retain 1 tbsp of the rendered lamb fat; discard the rest · 2 garlic cloves, minced · 1 onion, chopped · 300 g spinach

3. 3

   Step 3: Return the browned lamb and its juices to the cooked onion-spinach base. Add all the tomato purée (3 tbsp), ground cumin (1 tbsp), harissa spice (3 tsp), measured chicken stock (1 litre) and already cooked chickpeas, draining the chickpeas first if canned. Add the juice squeezed from half a lemon and the pinches of salt and ground black pepper. Bring to a simmer and simmer gently for about twenty minutes.

   Simmer lamb chickpea spinach soup · 20 minUses All the cooked vegetable base · All the cooked lamb and plate juices · 3 tbsp tomato purée · 1 tbsp ground cumin · 1 litre chicken stock · 3 tsp harissa spice seasoning · 400 g already cooked chickpeas; drain if canned · Juice of ½ lemon

4. 4

   Step 4: Stir all 150 g dry macaroni into the simmered soup. Cook gently for about fifteen minutes, stirring to prevent sticking and continuing until the macaroni is cooked to tenderness. Serve the hot soup.

   Cook macaroni in lamb soup until tender · 15 minUses All the simmered soup · 150 g dry macaroni