Tunisian Lamb Soup

Name: Tunisian Lamb Soup
Prep time: 11 min
Cook time: 21 min
Total time: 32 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 500g Lamb Mince; 2 cloves minced Garlic; 1 Onion; 300g Spinach; 3 tbs Tomato Puree; 1 tbs Cumin; 1 Litre Chicken Stock; 3 tsp Harissa Spice; 400g Chickpeas; 1/2 Lemon Juice; 150g Macaroni; Pinch Salt; Pinch Pepper

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Lamb recipe with Tunisian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 46 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 32 min total

500g Lamb Mince
2 cloves minced Garlic
1 Onion
300g Spinach
3 tbs Tomato Puree
1 tbs Cumin
1 Litre Chicken Stock
3 tsp Harissa Spice
400g Chickpeas
1/2 Lemon Juice
150g Macaroni
Pinch Salt
Pinch Pepper

Step-by-step instructions

Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside.
Keep a tablespoon of fat in the casserole and discard the rest. Reduce to medium heat then add the garlic, onion and spinach and cook until the onion is translucent and the spinach wilted or about 5 minutes.
Return the lamb to the casserole with the onion-spinach mixture, add the tomato puree, cumin, harissa, chicken, chickpeas, lemon juice, salt and pepper in the pan. Simmer over low heat for about 20 minutes.
Add the pasta and cook for 15 minutes or until pasta is cooked.

Why this works on a weeknight

Tunisian Lamb Soup lands at about 32 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Quick Soups & Stews collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Tunisian Lamb Soup actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥣 Quick Soups & Stews Lamb Tunisian Soup