Tunisian Lamb Soup

Start by adding the lamb mince to a heavy casserole dish over high heat. Cook the lamb until it is beautifully browned and release its rich juices, then remove from heat and set the lamb aside to preserve its tenderness. Carefully keep a generous tablespoon of the rendered lamb fat in the casserole for added flavor, and discard any excess fat. Reduce the heat to medium, then add the minced garlic, chopped onion, and fresh spinach. Sauté this mixture gently until the onion turns translucent and the spinach has wilted, usually around 5 minutes. This step builds a flavorful base packed with aromatic goodness. Return the browned lamb to the casserole with the softened onion and spinach. Stir in the tomato puree, ground cumin, harissa spice, chicken stock, drained chickpeas, freshly squeezed lemon juice, and season with salt and pepper to taste. Bring the mixture to a gentle simmer over low heat, allowing the flavors to meld beautifully for about 20 minutes. Finally, stir in the macaroni pasta and continue cooking for another 15 minutes, or until the pasta is tender yet firm to the bite. Feel free to add a splash more stock if the soup thickens too much while the pasta cooks. Tip: For an extra touch of freshness, garnish with chopped cilantro or parsley before serving. This hearty soup tastes even better the next day as the flavors deepen, making it perfect for leftovers.