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Put the lamb pieces in a stock pot and fill with cold water to cover the lamb. Let it come to a light boil and skim the surface to remove any impurities. Add the celery pieces, garlic cloves and grated onion. Season to taste. Simmer for around 1 hour or until tender.
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Take the lamb out and strain the broth, reserving and setting aside.
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In a new pot, add the olive oil and sauté the diced carrot, onion and celery over medium heat.
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Add the strained broth and cook for 15 minutes.
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Next add the grated tomato and chilli puree, cook for another 15 minutes.
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Finally, add the krithaki pasta and gently stir so that it doesn’t stick to the bottom of the pot. Cook until the pasta is tender. Return the meat to the soup to warm through. Serve the soup in warmed bowls, with grated cheese on the side.