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Chunky Lamb Soup

Posted in Soup and Stock Recipes Tell-a-Friend
Chunkey Lamb Soup 

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
  • 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 stock OR chicken stock

  • 60 g chickpeas, soaked overnight in water

  • 500 g tomatoes, peeled, seeded and chopped

  • 60 ml lemon juice

  • 60 g long-grain rice

  1. Melt the butter in a large saucepan over moderate heat

  2. Add lamb cubes, onion, parsley, paprika, turmeric and pepper

  3. Cook for 5 minutes, stirring frequently

  4. Add stock

  5. Drain chickpeas and add them to the pan with tomatoes and lemon juice

  6. Bring to the boil, boil for 10 minutes, then cover pan and simmer mixture for 1 to 1¼ hours

  7. Stir in rice

  8. Cook for 15 to 20 minutes or until tender

  9. Serve at once, in heated bowls.

Category: Starter

Cuisine: Global

Sub-Category: Soup

Total Views: 1322

Word Count: 446

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