Lamb and Rice Soup with Prunes

1. 1 Lambpack 600 g ≈ $11.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 120 g
2. 2 Potatoes≈ $2.19 per kg 50 g
3. 3 Carrots≈ $1.50 per kg 25 g
4. 4 Bell peppers≈ $6.00 per kg 25 g
5. 5 Tomatoes≈ $4.67 per kg 20 g
6. 6 Prunespack 200 g ≈ $3.50 16 g
7. 7 Long-grain ricepack 800 g ≈ $1.94 25 g
8. 8 Onions≈ $1.60 per kg 15 g
9. 9 Ground black pepper 1 g
10. 10 Garlic≈ $10.00 per kg 5 g
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the lamb¹ in salted water with garlic¹⁰ for 30 minutes, then drain.

2. Cover the meat with 1.2 liters of cold water, bring to a boil, skim off the foam, and simmer gently for 20 minutes.

3. Add a whole onion⁸ and a carrot³, simmering the broth for 1.5 hours until the lamb¹ is tender.

4. Remove the lamb¹, strain the broth, and discard the vegetables. Chop the meat into pieces.

5. Add diced tomatoes⁵, potatoes², and bell⁴ pepper to the broth, season with salt and pepper, and cook for 10 minutes.

6. Return the lamb¹ to the soup, add rinsed rice and prunes⁶, and simmer for 12–15 minutes until the rice is tender.

In short

• In the planner this dish is cooked for two days: reheat on day two.