Iraqi Tashreeb (Lamb and Flatbread Soup with Tomato)
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Ingredients
- 450 g diced lamb shoulder
- 3 flatbreads
- 1 onion, finely chopped
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 900 ml lamb stock
Nutrition (per serving)
- Calories
- 519 kcal
- Protein
- 26.5 g
- Carbohydrate
- 32.6 g
- of which sugars
- 7 g
- Fat
- 31.2 g
- of which saturates
- 10.9 g
- Fibre
- 3.1 g
- Salt
- 2.61 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 vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced lamb and cumin and brown for 6-8 minutes.
- 2
Stir in the tinned chopped tomatoes and lamb stock, bring to a simmer, cover and cook gently for 45 minutes until the lamb is tender.
- 3
Toast or grill the flatbreads until crisp, then tear into pieces and place in the bottom of serving bowls.
- 4
Taste the soup and season with salt and pepper.
- 5
Ladle the hot soup over the torn flatbread so it soaks up the broth, and serve straight away.
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