Chunky lamb soup is economically a good choice, because usually a less tender and therefore cheaper cut of meat is used. A meat soup generally uses less meat than other meat dishes and is a good choice for those trying to reduce their intake of red meat.
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
30 g butter
500 g boneless lamb, cut into 2 cm cubes
1 large onion, chopped
15 ml fresh parsley, chopped
10 ml paprika
5 ml turmeric
5 ml ground black pepper
1½ litres meat stockORchicken stock
60 g chickpeas, soaked overnight in water
500 g tomatoes, peeled, seeded and chopped
60 ml lemon juice
60 g long-grain rice
Method
Melt the butter in a large saucepan over moderate heat
Add lamb cubes, onion, parsley, paprika, turmeric and pepper
Cook for 5 minutes, stirring frequently
Add stock
Drain chickpeas and add them to the pan with tomatoes and lemon juice
Bring to the boil, boil for 10 minutes, then cover pan and simmer mixture for 1 to 1¼ hours
