Lamb soup

Its cold and nothing is more welcome than a plate of hot soup. I adapted this adding some more ingredients from an Arab lamb soup recipe called Harira . The spices used are cinnamon stick,cardamom pods,bay leaves ,cumin,coriander & dill making it a fragrant soup. My kitchen was scented with a lovely aroma as it simmered . I added potatoes and shredded cabbage . A filling and warming soup ,served it with Maltese crusty bread .


  • 500g lamb ,I used sliced lamb leg,I cut the meat in cubes yet kept the meat on the bone
  • 3 onions chopped  or leeks
  • 6 potatoes cut into chunks
  • large celerysliced
  • 4 carrots sliced
  • Shredded cabbage

1 can or 1 cup chickpeas

1 can chopped tomatoes or fresh tomatoes chopped

2 tablespoons tomato paste

5 garlic cloves chopped

3 bay leaves -1 cinnamon stick- 3 pods cardamom

1 teaspoon of each cumin,coriander,dill ,cayenne or chili if you want it hot

2 ltrs stock


Heat oil in a pot and fry the onions and add the bay leaves,cinnamon stick & cardamom ,stir and let it infuse.

Add the meat and spices and fry .

Then add the veg and fry a bit.

Add the chopped tomatoes  and garlic.

Then mix in the tomato paste in the stock and pour it in the pot and  add the chickpeas and seasoning according to taste.

Let it boil then put on low heat and simmer for about about 2 hours.



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