Good Food
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Lamb & rice soup

Under $10/4 servesMain MealsSoups & Salads Middle Eastern
Serves 4Time 45 minsLamb and Rice Soup

A satisfying traditional Turkish soup

Fat - total 26g 37%
Fat - saturated 5g 22%
Salt 153mg 7%
Protein 16g 32%
Carbs 18g 6%
Sugar 4g 4%
Energy 1136kJ 13%

% based on an adult’s recommended daily intake


  • ( 250 grams) Lamb, shoulder, fully trimmed, raw
  • ( 5 cloves) Raw garlic, peeled
  • ( 6 tbsp) Olive oil
  • ( 1 tsp) Chilli Ground
  • ( 1/2 cup) Brown rice
  • ( 1 medium) Red capsicum, fresh
  • ( 1 medium) Zucchini, unpeeled
  • ( 1 L) Tap water
  • ( 1/2 tsp) Ground black pepper
  • ( 1/3 tsp) Iodised table salt


  1. Trim the visible fat from the lamb shanks
  2. Place the lamb shanks in a pot and cover with water, bring to the boil, and cover pot with a lid.
  3. Cook the lamb at high heat for 45 minutes.
  4. Boil the 1 Litre of water and add the rice. When the rice is soft, remove and drain it.
  5. Remove the lamb from the heat and pull the meat from the lamb shanks. Save the cooking liquid.
  6. Heat the oil in a large pan. Add the crushed garlic and cook for 1–2 minutes, until the garlic starts to turn golden. Add the grated capsicum and zucchini and cook until soft and sweet.
  7. Add the chilli flakes and cook for 30 seconds. Then add the lamb, rice, and cooking liquid.
  8. Serve with a squeeze of lemon juice.
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