Tunisian Lamb Soup
Tunisian lamb soup transforms humble mince into something resplendent through the heat of harissa and earthiness of cumin. The spinach wilts into the tomato-rich broth at the last moment, preserving its bright minerality against the soup's deep spice. This is working-class cooking that doesn't apologize, where lamb fat carries the harissa's complexity through each spoonful, and the chicken stock becomes something altogether different in its presence.
Instructions
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..
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