Tunisian Lamb Soup
This deeply aromatic Tunisian Lamb Soup is a soul-satisfying bowl of tender lamb, slow-simmered with warm spices and bright citrus. The broth is rich yet light, with a gentle heat from harissa and a bright finish from lemon, while the meat stays succulent and fragrant. Every spoonful balances earthy cumin, smoky paprika, and a touch of fiery chili, creating a layered depth that lingers. Worth making for its ability to deliver comfort with complexity, this soup is a taste of North Africa’s vibrant culinary tradition in every bowl.
Ingredients
- Lamb Mince500g
- Garlic2 cloves minced
- Onion1
- Spinach300g
- Tomato Puree3 tbs
- Cumin1 tbs
- Chicken Stock1 Litre
- Harissa Spice3 tsp
- Chickpeas400g
- Lemon Juice1/2
- Macaroni150g
- SaltPinch
- PepperPinch
Nutrition
Directions
- 1
Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside.
- 2
Keep 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.
- 3
Return 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.
- 4
Add the pasta and cook for 15 minutes or until pasta is cooked.
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