Chunky Lamb Soup
|Lamb fillet||1 Pound, cut into 3/4 inch cubes (500 Grams)|
|Onion||1 Large, chopped|
|Chopped fresh parsley||1 Tablespoon|
|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)|
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.