Tunisian · Lamb
Tunisian Lamb Soup
A hearty North African soup featuring tender lamb with spinach, chickpeas, and pasta in a spiced tomato broth with harissa. This warming soup combines protein, vegetables, and complex spices for a satisfying and flavorful meal.
The Method
Instructions
First, take your lamb mince and pop it into a large casserole dish or a heavy bottomed pot. Turn the heat up to high and let the lamb cook, stirring occasionally. You want it to brown nicely, getting that rich color and those lovely little crispy bits that add so much flavor. Once the lamb is browned all over, go ahead and take it off the heat and set it aside for now. This step really helps develop the depth of flavor in your soup.
Next, you'll notice there's some fat left in the casserole from cooking the lamb. Keep about a tablespoon of that fat in the pot,that's where the magic happens! Carefully pour off the rest of the fat, so you don't end up with a greasy soup. Now, reduce the heat to medium . Add the chopped garlic, diced onion, and fresh spinach right into the casserole. Stir everything together and let it cook gently until the onion becomes translucent and soft, and the spinach wilts down. This usually takes around 5 minutes . You'll love how the kitchen starts smelling with the garlic and onion cooking away, it's such a comforting scent.
Now it's time to bring all those lovely flavors back together. Return the browned lamb to the casserole along with the onion and spinach mixture. Add in the tomato puree, a good sprinkle of cumin for that earthy warmth, and the harissa spice to give it a gentle kick. Pour in the chicken stock and toss in the chickpeas for some heartiness. Don't forget a squeeze of fresh lemon juice to brighten everything up, and season with salt and pepper to taste. Give it all a good stir, then lower the heat to low so the soup can simmer gently. Let it bubble away slowly for about 20 minutes , allowing all those flavors to meld into one delicious, aromatic broth.
Once the soup has developed that wonderful depth of flavor, it's time to add the pasta. Pour in your macaroni and stir it into the simmering soup. Keep the heat at a gentle simmer and cook for another 15 minutes , or until the pasta is tender but still has a slight bite to it. Keep an eye on it and give it a stir now and then so the pasta doesn't stick to the bottom. When the pasta is just right, your Tunisian lamb soup is ready to serve. Enjoy the comforting, spicy, and hearty goodness with a crusty piece of bread or on its own!
Next, you'll notice there's some fat left in the casserole from cooking the lamb. Keep about a tablespoon of that fat in the pot,that's where the magic happens! Carefully pour off the rest of the fat, so you don't end up with a greasy soup. Now, reduce the heat to medium . Add the chopped garlic, diced onion, and fresh spinach right into the casserole. Stir everything together and let it cook gently until the onion becomes translucent and soft, and the spinach wilts down. This usually takes around 5 minutes . You'll love how the kitchen starts smelling with the garlic and onion cooking away, it's such a comforting scent.
Now it's time to bring all those lovely flavors back together. Return the browned lamb to the casserole along with the onion and spinach mixture. Add in the tomato puree, a good sprinkle of cumin for that earthy warmth, and the harissa spice to give it a gentle kick. Pour in the chicken stock and toss in the chickpeas for some heartiness. Don't forget a squeeze of fresh lemon juice to brighten everything up, and season with salt and pepper to taste. Give it all a good stir, then lower the heat to low so the soup can simmer gently. Let it bubble away slowly for about 20 minutes , allowing all those flavors to meld into one delicious, aromatic broth.
Once the soup has developed that wonderful depth of flavor, it's time to add the pasta. Pour in your macaroni and stir it into the simmering soup. Keep the heat at a gentle simmer and cook for another 15 minutes , or until the pasta is tender but still has a slight bite to it. Keep an eye on it and give it a stir now and then so the pasta doesn't stick to the bottom. When the pasta is just right, your Tunisian lamb soup is ready to serve. Enjoy the comforting, spicy, and hearty goodness with a crusty piece of bread or on its own!
Pairs Well With
