Servings: 8 · Prep Time: 10 mins · Cooking Time: 25 mins
Total Time: 35 mins

Dinner | Lunch | Soups

This is loosely based on a slow-cooking soup called Harira, traditionally eaten during Ramadam and used to break the fast; it is ideal for batch cooking and freezing. Traditionally it contains lentils and chickpeas but I have left them out to keep the carbs down and added spinach instead. We love it as it is in bowls with coriander and yoghurt or with the Cauliflower Rice.


  • Minced Lamb (700g)
  • Onion (1 finely chopped)
  • Celery (2 stalks chopped)
  • Garlic (4 cloves)
  • Ground Cumin (2 tsp)
  • Ground Coriander (2 tsp)
  • Chilli Flakes (1/2 tsp)
  • Ground Cinnamon (1/2 tsp)
  • Tomato puree (2 tbsp)
  • Baby Spinach (1oog)
  • Chopped Tomatoes (400g)
  • Beef Stock (200ml)
  • Extra Virgin Olive Oil (4 tbsp)
  • Salt & Pepper (to taste)

To Serve

  • Lemon
  • Coriander (handful)
  • Greek Yogurt (100g)


Saut� the onion, celery and garlic in the oil in a wide deep sided pan or a large saucepan for around 7 minutes over a low heat. Tip in the lamb, spices and seasoning in and stir through to break up the meat. Turn up the heat and cook for 5 minutes to brown the meat before adding the tomatoes, tomato puree and stock. Bring to the boil and cook, covered, over a medium low heat so that it simmers for 10 minutes. Taste and adjust the seasoning. Stir in the spinach leaves and it is ready to serve.

Per serving with yoghurt: 3.9g net carbs, 2.1g fibre, 20.7g protein, 25.7g fat, 332kcal

Ingredient Ideas:
. 4 tablespoons extra-virgin olive oil or dripping
. 1 short cinnamon stick or half a teaspoon ground cinnamon
. 200ml warm beef or vegetable stock or hot water

To serve
. 1 lemon cut into wedges to serve
. Large handful of coriander, roughly chopped, optional
. 100g Greek yoghurt or labneh to serve