Spicy lamb soup with lemon peel and rice

Spicy lamb soup with lemon peel and rice

By
From
Turquoise
Serves
6-8
Photographer
Lisa Cohen and William Meppem

This soup combines all my favourite flavours: the sweet pungency of cinnamon and cumin, a mild chilli heat and a subtle underlying lemony tang. The addition of rice makes it feel particularly comforting, too. In my view, it’s the perfect soup!

Ingredients

Quantity Ingredient
60ml olive oil
1 onion, diced
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon hot paprika
1/2 teaspoon black peppercorns, lightly crushed
5 sprigs thyme
1 long red pepper, seeded and diced
1 long red chilli, seeded and diced
300g lamb shoulder, cut into 1 cm cubes
1 stick cinnamon
1 bay leaf
long strip lemon peel
1 litre * chicken stock [rid:9962]
1/3 cup short-grain rice

Method

  1. Heat the oil in a large, heavy-based saucepan. Sauté the onion and garlic for a minute, then add the spices, thyme, red pepper and chilli. Sauté over a low heat for another 5 minutes, until the vegetables soften.
  2. Stir in the lamb until coated with the spiced onion mixture. Add the cinnamon stick, bay leaf, lemon peel and stock. Bring to the boil, skimming away any fat and impurities that rise to the surface, then lower the heat immediately. Simmer very gently, covered, for 45 minutes, or until the meat is tender. Skim from time to time. Add the rice to the pan and cook for another 15 minutes.
  3. When ready to serve, ladle the soup into warmed bowls.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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