התמונה להמחשה בלבדTunisian Lamb Soup
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. The rich broth is seasoned with hints of spicy harissa and aromatic cumin, served with macaroni pasta that absorbs the intense flavours for a heartwarming dish representing the finest North African cuisine.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside.
- 2Keep 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.
- 3Return 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.
Nutrition
- Calories
- 1175
- Protein
- 100g
- Carbs
- 66.8g
Chef tips
To get the best out of the lamb, ensure you sear the meat thoroughly in the pot with a little oil before adding the liquid; this seals in the juices and gives the soup a deep colour and a truly rich flavour. If the children aren't keen on spice, you can reduce the amount of harissa and serve it on the side, alongside fresh challah or homemade couscous to soak up all those wonderful flavours.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. The rich broth is seasoned with hints of spicy harissa and aromatic cumin, served with macaroni pasta that absorbs the intense flavours for a heartwarming dish representing the finest North African cuisine.