Tunisian Lamb Soup

Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside. 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. 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. Add the pasta and cook for 15 minutes or until pasta is cooked.

• 500g of Lamb Mince
• 2 cloves minced of Garlic
• 1 of Onion
• 300g of Spinach
• 3 tbs of Tomato Puree
• 1 tbs of Cumin
• 1 Litre of Chicken Stock
• 3 tsp of Harissa Spice
• 400g of Chickpeas
• 1/2 of Lemon Juice
• 150g of Macaroni
• Pinch of Salt
• Pinch of Pepper