Tunisian Lamb Soup
A Tunisian dinner. Ready in about 1 hour 5 minutes. Difficulty: medium.
- 25 minPrep (about)
- 40 minCook (about)
- 1 hr 5 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1.1 lb ground lamb Shopping tip: Ground lamb (UK: lamb mince).
Fresh & other
- 2 cloves garlic
- 1 onion
- 11 oz spinach
- 3 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
- 4 ¼ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
- 14 oz chickpeas
- ½ lemon juice
- 5 oz macaroni
Spices & seasonings (4): cumin, harissa spice, salt, pepper
- 1 tbsp cumin
- 1 tbsp harissa spice
- Pinch salt
- Pinch pepper
How to make it
Steps in our own plain words.
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Add the lamb to a casserole.
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Cook over high heat.
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Wait until browned.
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Take it off the heat.
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Set aside.
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Keep a tablespoon of fat in your casserole and discard the rest.
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Reduce to medium heat then add the spinach, onion and garlic.
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Heat till your onion is translucent plus the spinach wilted or about 5 minutes.
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Return your lamb to your casserole with the onion-spinach mixture.
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Add the pepper, salt, lemon juice, chickpeas, chicken, harissa, cumin and tomato puree in the pan.
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Simmer on low heat for about 20 minutes.
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Add the pasta.
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Cook for 15 minutes until pasta is cooked.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.