Chunky Lamb Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| 500 g / 1 lb lamb fillet, cut into 2 cm / 3/4 in cubes | ||
| Onion | 1 Large, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Paprika | 2 Teaspoon | |
| 1 teaspoon saffron powder | ||
| 1 teaspoon cracked black peppercorns | ||
| Chicken stock | 6 Cup (16 tbs) | |
| 1/3 cup chickpeas, soaked overnight, drained | ||
| 2 cups peeled tomatoes, seeded and chopped | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Rice | 1/4 Cup (16 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.
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.
Chef
