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Tunisian Lamb Soup

Lamb chunks in a tomato soup with chickpeas and macaroni

Tunisian Lamb Soup


500g lamb chunks
1 1/2 litre chicken stock
2 garlic cloves, minced
1 onion, finely chopped
300g spinach, washed and cut into strips
3 tblsp tomato puree
1 tblsp ground cumin
3 tsp Harissa
1 400g can chickpeas, rinsed and drained
1/2 lemon juice
150g macaroni pasta
salt and pepper to taste


  1. Add the lamb to a saucepan and cook on a high heat, when browned, remove from heat and set aside.
  2. Keep a tablespoon of lamb fat in the pan and discard the rest.
  3. Reduce to a medium heat then add the garlic, onion and spinach and cook while stirring for 5 minutes.
  4. Return the lamb to the saucepan then add the tomato puree, cumin, harissa, chicken, chickpeas, lemon juice, salt and pepper.
  5. Simmer over low heat for about 20 minutes then add the macaroni and cook for another 10-15 minutes until then macaroni is cooked.

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