Serve as a light soup with vermicelli noodles only or turn into a more substantial meal by adding the meat to the soup as well. If preferred the meat may be used as a separate dish. Serve with crusty bread and butter.
± 500 g stewing lamb on the bone, e.g. neck or knuckles
1,5 litres water
2 bay leaves
15 g butter
1 medium onion, finely chopped
1 clove garlic, crushed
1 x 410 g tin peeled whole tomatoes, liquidised and strained
15 ml tomato paste
5 ml sugar
5 ml salt
5 ml beef stock powder
2 ml ground black pepper
pinch mixed dried herbs
1 litre water
100 g tiny soup or vermicelli noodles
50 ml spring onion, finely chopped
salt and freshly ground black pepper
- Place the meat, water and bay leaves into a saucepan, bring to boil and simmer partly covered for at least one hour or until the meat is quite tender.
- Remove the meat from the saucepan, strain the stock and refrigerate or freeze the stock a while to solidify the fat for easy removal. Make up the stock to 1,5 litres.
- In the meantime, using a second large saucepan, saute the onion gently in butter until pale golden.
- Add the strained tomato, tomato paste, seasoning and water and bring to boil.
- Reduce the heat and simmer 10 minutes. Add the noodles and simmer until tender.
- Add the strained defatted stock, meat, spring onion and seasoning to taste and simmer 10 minutes more. Serve piping hot.
6 – 8 servings.
