Tunisian Lamb Soup

Instructions

1. 1

   Brown the Lamb Mince

   8 min

   In a large casserole dish, heat over high heat and add the lamb mince. Cook it thoroughly, stirring occasionally, until it is well browned and has a nice crust on the outside, which should take about 5-7 minutes. Once browned, remove the lamb from the casserole and set it aside for later use.

2. 2

   Sauté Onion, Garlic, and Spinach

   5 min

   Keep 1 tablespoon of the rendered fat in the casserole and discard any excess. Reduce the heat to medium and add the minced garlic, chopped onion, and spinach to the pot. Sauté these ingredients for about 5 minutes, stirring until the onion becomes translucent and the spinach has wilted down significantly.

3. 3

   Combine Ingredients and Simmer

   24 min

   Return the browned lamb mince to the casserole along with the sautéed onion and spinach mixture. Stir in the tomato puree, cumin, harissa spice, chicken stock, chickpeas, lemon juice, salt, and pepper. Bring the mixture to a gentle simmer over low heat and let it cook for about 20 minutes, allowing the flavors to meld together beautifully.

4. 4

   Cook the Macaroni

   18 min

   After the soup has simmered, add the macaroni to the pot and stir well. Continue to cook for an additional 15 minutes or until the pasta is tender but still has a slight bite to it. Stir occasionally to prevent the pasta from sticking to the bottom of the casserole.