Credit where credit’s due, I originally got this recipe from the wonderful Morsels & Musings.
Serves 4
– 1 quantity Hararat *(see instructions below)
– 300g lamb mince (can substitute beef to good effect)
– 1 onion, chopped
– 3 cloves garlic, finely chopped
– Good slurp olive oil
– 1 teaspoon paprika (I like sweet smoked)
– 1 400g tin crushed tomatoes
– 1 litre beef stock
– 1 cup risoni or other small pasta
– 2 teaspoons dried or 2 tablespoons fresh chopped mint
– Chopped herbs to serve (parsley and/or coriander is good)
– Plain yoghurt to serve (optional, not part of the original recipe but I think it adds a certain something)
Saute the onion and garlic together in the oil until soft. Kate taught me a neat trick of adding salt to the onion at this point, which stops it from sticking. Add the meat to the pan and cook, stirring, until browned.
Add the spices at this point, cook for a minute more, then add the tomatoes. I let this cook for 5-10 minutes before adding the stock. Let the soup cook for about 20 minutes, stirring occasionally. You might want to add more water at this point, depending on the level of the liquid.
Skim any fat or scum off the top of the soup, and taste for seasoning. Add the risoni and the mint. Cook until the pasta is soft, about 10 minutes.
Ladle into bowls, top with a good spoonful of yoghurt and the chopped fresh herbs. Enjoy in front of the tely, preferably watching something daft.
*Hararat is a Libyan 5 spice blend. You might be able to find it in the right sort of deli, but it is easy enough to make up yourself. For this you need:
– 1 stick cinnamon, broken into a few peices
– 2 teaspoons cumin seeds
– 2 teaspoons coriander seeds
– 1 tsp dried chili flakes
– 1/2 teaspoon allspice
Dry fry all ingredients over a med-high heat until fragrant. Blend in a coffee grinder or mortar and pestle until rendered into a fine powder.