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
  • S&P

Spice Mixture

  • 1/2 tsp. cumin
  • Pinch cinnamon
  • 1/2 tsp. turmeric
  • 1/2 tsp. cloves, ground
  1. In a small bowl mix together the spices and set aside.
  2. Heat a medium pot with olive oil and sauté onion and capsicum for 10 min on medium heat.
  3. 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.
  4. 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.
  5. 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.

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