Hameed’s Lamb Tashreeb (Iraqi Soup)
(Serves 4 - 6)
2 tablespoons extra-virgin olive oil
1kg lamb forequarter chops (approximately 4), trimmed
1 onion, trimmed and cut into 1cm wedges
1 clove garlic, finely chopped
1 teaspoon turmeric
Pinch ground cinnamon
4 cups (1 litre) chicken stock
¾ cup (185ml) tomato puree
1 tablespoon tomato paste
1 Persian dried lime, halved and seeds removed
2 medium potatoes, peeled and chopped
Salt and pepper, to taste
400g can chickpeas, drained and rinsed
Iraqi flatbread, torn into small pieces, to serve
Heat the oil in a large heavy based pot over medium to high heat. Add the lamb. Cook for 2-3 minutes on each side or until browned. Transfer lamb to a plate and set aside.
Add the onion and garlic to the same pot. Cook, stirring occasionally for 2 minutes or until softened. Stir in the turmeric and cinnamon. Cook until fragrant.
Stir in the chicken stock, dried lime, tomato paste, tomato puree and potato. Return the lamb and its juices to the pot. Season with salt and pepper.
Bring to the boil. Reduce heat to low and simmer, covered for 1 hour or until the lamb is tender. Stir in the chickpeas.
To serve, divide torn bread pieces between serving bowls. Spoon the soup over the bread