Tunisian · lamb

Tunisian Lamb Soup

Name: Tunisian Lamb Soup
Yield: 4 servings
Cuisine: Tunisian
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Lamb Mince500 g
Garlic2 cloves
Onion1
Spinach300 g
Tomato Puree3 tbsp
Cumin1 tbsp
Chicken Stock1 l
Harissa Spice3 tsp
Chickpeas400 g
Lemon Juice½
Macaroni150 g
Salt
Pepper

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside.
2
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.
3
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.

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