Beef or chicken can be substituted for the lamb.

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Name: Spiced Lamb and Spinach Soup with Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 pounds lamb shanks including bones; 2 quarts water; 1 bay leaf; salt and pepper to taste; 1 tablespoon ghee; 1 large onion finely chopped; 6 large garlic cloves finely chopped; 1/2 cup chopped cilantro; 1 teaspoon ground cumin; 2/3 cup long grain rice; 1/4 teaspoon cayenne or red pepper flakes or more to taste; 12 ounces fresh spinach chopped

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INGREDIENTS

2 pounds lamb shanks ; including bones
2 quarts water
1 bay leaf
salt and pepper ; to taste
1 tablespoon ghee
1 large onion ; finely chopped
6 large garlic cloves ; finely chopped
1/2 cup chopped cilantro
1 teaspoon ground cumin
2/3 cup long grain rice
1/4 teaspoon cayenne or red pepper flakes ; or more to taste
12 ounces fresh spinach ; chopped

Servings

INSTRUCTIONS

Put meat and bones in heavy soup pot and add 2 quarts of water--or enough to just cover meat and bones.Bring to a boil. Skim foam from surface. Add bay leaf, salt and pepper. Cover and cook over low heat for 1 1/2 hours or until meat is tender. Remove meat and bones from pot and allow to cool. remove meat from bones and cut into bite size pieces. Discard bones and bay leaf. Skim excess fat from both and return meat to pot.

In skillet, heat ghee. Add onion and saute over medium heat for 7 minutes or until soft and golden brown. Add garlic, cilantro, and cumin and saute, stirring, for 1 minutes. Remove from heat.

Return soup to a simmer, add rice and pepper flakes, and stir once. Cover and cook for 10 minutes. Add onion mixture and chopped spinach, and simmer for 10 more minutes or until rice is tender. Taste and adjust seasoning. Serve hot.

NOTES

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Spiced Lamb and Spinach Soup with Rice

2 pounds lamb shanks including bones
2 quarts water
1 bay leaf
 salt and pepper to taste
1 tablespoon ghee
1 large onion finely chopped
6 large garlic cloves finely chopped
1/2 cup chopped cilantro
1 teaspoon ground cumin
2/3 cup long grain rice
1/4 teaspoon cayenne or red pepper flakes or more to taste
12 ounces fresh spinach chopped

In skillet, heat ghee. Add onion and saute over medium heat for 7 minutes or until soft and golden brown. Add garlic, cilantro, and cumin and saute, stirring, for 1 minutes. Remove from heat.

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Nutrition

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Serving Size: 1 Serving (854g)
Recipe Makes: 4 Servings

Calories: 775
Calories from Fat: 519 (67%)

Amt Per Serving		% DV

	Total Fat 57.7g	77 %
	Saturated Fat 29g	145 %
	Monounsaturated Fat 20.3g
	Polyunsanturated Fat 2.2g
Cholesterol 491.5mg		151 %
Sodium 265.8mg		9 %
Potassium 1262.9mg		33 %
Total Carbohydrate 24.6g		7 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 21.1g
Protein 38.9g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 775

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