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Chunky Lamb Soup

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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

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

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1991 Calories from Fat 567

% Daily Value*

Total Fat 64 g98.5%

Saturated Fat 21 g105.1%

Trans Fat 0 g

Cholesterol 407.1 mg135.7%

Sodium 3341.7 mg139.2%

Total Carbohydrates 196 g65.2%

Dietary Fiber 27.5 g109.9%

Sugars 57.8 g

Protein 163 g326.3%

Vitamin A 208.2% Vitamin C 207.6%

Calcium 43.4% Iron 75.1%

*Based on a 2000 Calorie diet

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Chunky Lamb Soup Recipe