Egyptian Spiced Lamb and Rice Soup with Vermicelli and Mint
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Ingredients
- 400 g lamb neck fillet, sliced
- 1 onion, finely chopped
- 3 garlic cloves
- 80 g long grain rice
- 40 g vermicelli pasta
- 900 ml lamb stock
- 1 tsp dried mint
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 415 kcal
- Protein
- 22.6 g
- Carbohydrate
- 27.9 g
- of which sugars
- 2.9 g
- Fat
- 23.3 g
- of which saturates
- 9.8 g
- Fibre
- 1.2 g
- Salt
- 2.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan and brown the lamb neck fillet for 4-5 minutes, then stir in the onion and cook for 6 minutes until soft.
- 2
Add the garlic and cook for 1 minute, then pour in the lamb stock. Cover and simmer for 30 minutes, until the lamb is tender.
- 3
Stir in the rice and simmer for 12 minutes, then add the vermicelli pasta and cook for a further 5 minutes, until both are tender.
- 4
Stir through the dried mint, check the seasoning and serve hot.
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