Tunisian Lamb Soup

Method

1. 1

   Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside.

2. 2

   Keep a tablespoon of fat in the casserole and discard the rest. Reduce to medium heat then add 2 garlics, 1 onion and 300 g of spinach and cook until the onion is translucent and the spinach wilted or about 5 minutes.

3. 3

   Return the lamb to the casserole with the onion-spinach mixture, add 3 tbsp of tomato puree, 1 tbsp of cumin, harissa, chicken, 400 g of chickpeas, 0.5 lemon juices, 1 pinch of salt and 1 pinch of pepper in the pan. Simmer over low heat for about 20 minutes.

4. 4

   Add the pasta and cook for 15 minutes or until pasta is cooked.