Spicy lamb

Tasty Spicy lamb, tomato and chickpea broth Recipe

Take soups from starters to the main event with this top recipe. It’s hearty, tasty and budget-friendly, too.
Spicy lamb, tomato and chickpea broth
Prep Time : 0:10 | Cook Time : 2:20 | Total Time : 2:30 | Serving : 4 person.


  • 1 tablespoon olive oil

  • 2 (about 800g) lamb shanks

  • 1 large onion, finely chopped

  • 3 garlic cloves, crushed

  • 1 tablespoon ground cumin

  • 2 teaspoons Moroccan seasoning

  • 2 pinches of dried chilli flakes

  • 4 (about 500g) large ripe tomatoes, chopped

  • 1.75L (7 cups) water

  • 400g can chickpeas, rinsed, drained

  • 50g baby spinach leaves

  • 1/3 cup chopped fresh coriander

  • Greek-style natural yoghurt, to serve


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

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