Arabian Lamb and Tomato Soup

This simple lamb and tomato soup from Saudi Arabia can be made into a substantial meal by adding extra rice. It can also be kept light and served either hot or cold as a summer soup. Although older recipes specify simmering the lamb with the tomatoes for several hours, in this version the lamb is cooked in water and the tomatoes are added near the end so they keep some of their texture and their fresh flavor.

If you want a more stewlike version with meatier chunks, use lamb shoulder