Take soups from starters to the main event with this top recipe. Its hearty, tasty and budget-friendly, too.
- Heat oil in a large-heavy based saucepan or flameproof casserole dish. Add the lamb and cook, turning often, for 8 minutes or until browned. Transfer to a plate.
- Reduce heat to low. Cook onion, stirring, for 5 minutes or until soft. Add the garlic, cumin, Moroccan seasoning and chilli, and cook, stirring, for 1 minute or until aromatic. Add the lamb, tomato and water, and bring to the boil. Simmer, stirring occasionally, for 1 1/2-2 hours or until lamb is tender and starts to fall off the bone.
- Remove the lamb from the pan and set aside to cool slightly. Remove and discard the bones. Coarsely chop the lamb. Skim the surface of the soup with a metal spoon to remove scum. Stir in the lamb, chickpeas and spinach. Season with salt and pepper. Cook for 2 minutes or until spinach wilts. Stir in the coriander. Divide among serving bowls. Top with a dollop of yoghurt.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set