Servings: 8 · Prep Time: 10 mins · Cooking Time: 25 mins
Total Time: 35 mins

Dinner | Lunch | Soups

This is loosely based on a slow-cooking soup called Harira, traditionally eaten during Ramadam and used to break the fast; it is ideal for batch cooking and freezing. Traditionally it contains lentils and chickpeas but I have left them out to keep the carbs down and added spinach instead. We love it as it is in bowls with coriander and yoghurt or with the Cauliflower Rice.

Ingredients

  • Minced Lamb (700g)
  • Onion (1 finely chopped)
  • Celery (2 stalks chopped)
  • Garlic (4 cloves)
  • Ground Cumin (2 tsp)
  • Ground Coriander (2 tsp)
  • Chilli Flakes (1/2 tsp)
  • Ground Cinnamon (1/2 tsp)
  • Tomato puree (2 tbsp)
  • Baby Spinach (1oog)
  • Chopped Tomatoes (400g)
  • Beef Stock (200ml)
  • Extra Virgin Olive Oil (4 tbsp)
  • Salt & Pepper (to taste)

To Serve

  • Lemon
  • Coriander (handful)
  • Greek Yogurt (100g)

Method

Saut� the onion, celery and garlic in the oil in a wide deep sided pan or a large saucepan for around 7 minutes over a low heat. Tip in the lamb, spices and seasoning in and stir through to break up the meat. Turn up the heat and cook for 5 minutes to brown the meat before adding the tomatoes, tomato puree and stock. Bring to the boil and cook, covered, over a medium low heat so that it simmers for 10 minutes. Taste and adjust the seasoning. Stir in the spinach leaves and it is ready to serve.

Per serving with yoghurt: 3.9g net carbs, 2.1g fibre, 20.7g protein, 25.7g fat, 332kcal


Ingredient Ideas:
. 4 tablespoons extra-virgin olive oil or dripping
. 1 short cinnamon stick or half a teaspoon ground cinnamon
. 200ml warm beef or vegetable stock or hot water

To serve
. 1 lemon cut into wedges to serve
. Large handful of coriander, roughly chopped, optional
. 100g Greek yoghurt or labneh to serve