Recipe and Tips
- 450g Lamb (from the leg preferably), diced
- 1 large onion, diced
- 2 tbsp. olive oil
- 1/2 red capsicum, cut into chunks
- 1 large carrot, chopped
- 3 cloves garlic, crushed
- 1/2 tsp. chili sauce or dried chili flakes (boukovo)
- 2 cups pumpkin, chopped
- 250 g white beans, already cooked
- lemon rind (about 1 tsp.)
- 1 tsp. ginger, crushed
- 3-4 cups beef stock
- 2 cups water
- 2 tbsp. chopped coriander
- 1/2 tsp. cumin
- Pinch cinnamon
- 1/2 tsp. turmeric
- 1/2 tsp. cloves, ground
- In a small bowl mix together the spices and set aside.
- Heat a medium pot with olive oil and sauté onion and capsicum for 10 min on medium heat.
- Whilst onions are cooking, heat a small pan on med-high heat with 1 tsp. olive oil and sear half the lamb for 1 minute, continually stirring. Once seared, add to the onion pot and repeat with remaining lamb.
- Now add the spice mixture to the lamb/onion pot and stir for 30 seconds until all coated with spices. Add garlic, ginger, chili, stock and water and bring to a simmer. Once simmering, add carrot, pumpkin & beans. Grate orange and lemon rind, season with salt and pepper, simmering for 1 – 11/2 hours.
- Option to serve with a dollop of yoghurt.
The warm and even hot spices combined with the beans and pumpkin add to the comforting “wintery” feel and taste of this soup.
For 4 people.