You are here

Chunky Lamb Soup

admin's picture
Ingredients
  Butter 2 Tablespoon
  Lamb fillet 1 Pound, cut into 3/4 inch cubes (500 Grams)
  Onion 1 Large, chopped
  Chopped fresh parsley 1 Tablespoon
  Paprika 2 Teaspoon
  Saffron powder 1 Teaspoon
  Cracked black peppercorns 1 Teaspoon
  Chicken stock 6 Cup (96 tbs)
  Chickpeas 1⁄3 Cup (5.33 tbs), soaked overnight, drained
  Peeled tomatoes 2 Cup (32 tbs), seeded and chopped
  Lemon juice 1⁄4 Cup (4 tbs)
  Rice 1⁄4 Cup (4 tbs)
Directions

1. Melt butter in a large saucepan over a medium heat. Add lamb pieces, onion, parsley, paprika, saffron and pepper, cook for 5 minutes, stirring frequently.
2. Add stock, chickpeas, tomatoes and lemon juice. Cover saucepan and simmer gently for 1 1/4 hours.
3. Add rice and cook for a further 20 minutes or until rice is tender; serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Lamb
Preparation Time: 
20 Minutes
Cook Time: 
100 Minutes
Ready In: 
120 Minutes

Rate It

Your rating: None
4.07778
Average: 4.1 (18 votes)