Lamb and bean soup
Winter is not complete without a hot bowl of soup. Simply add tinned beans to your soup to give it that something extra. You can also make this soup in bulk and freeze it. The combination of spices in this dish is delicious.
Serves 6
Click here for the downloadable recipe.
INGREDIENTS
60 ml olive oil
1 onion, finely chopped
15 ml ground coriander
25 ml whole cumin
10 ml ground cinnamon
500 g lamb knuckles
2 x 400 g tins tomatoes
50 g split peas
1 litre beef stock
1 x 400 g tin chickpeas, drained and rinsed in cold water
salt and freshly ground black pepper
1 handful fresh coriander, finely chopped
METHOD
Heat the olive oil in a medium-sized saucepan.
Add the onion and fry for 2 minutes. Add the coriander, cumin and cinnamon and fry for another 1 minute.
Add the lamb knuckles and fry until golden brown.
Add the tomatoes, split peas and stock. Lower the heat, cover with the lid and simmer gently for 2 hours.
Cut the meat from the bones and return it to the soup along with the marrow.
Add the chickpeas and cook for 15 minutes.
Season well with salt and pepper. Stir in the chopped coriander just before serving.
If the soup is too thick, stir in more stock and bring back to the boil.
