4 oz split black-eyed beans, soaked for
1-2 hours, or overnight
1.5lb neck of lamb, cut into medium-size
chunks
1 tsp chopped fresh thyme, or 1/2 dried
2 bay leaves
5 cups stock or water
1 onion, sliced
8 oz pumpkin, diced
2 black cardamom pods
1.5 tsp ground turmeric
1 tbsp chopped fresh coriander
1/2 tsp caraway seeds
1 fresh green chili, seeded and chopped
2 green bananas
1 carrot
salt and freshly ground black pepper
Method :
Drain the black-eyed beans, place them in
a saucepan and cover with fresh cold water. Bring the beans to the boil, boil rapidly
for 10 minutes and then reduce the heat and simmer, covered for 40-50
minutes until tender, adding more water if necessary. Remove from the
heat and set aside to cool.
Meanwhile, put the lamb in a large
saucepan, add the thyme, bay leaves and stock or water and bring to the
boil. Cover and simmer over a moderate heat for 1 hour, until tender.
Add the onion, pumpkin, cardamoms,
turmeric, coriander, caraway, chili and seasoning and stir. Bring back
to a simmer and then cook, uncovered, for 15 minutes until the pumpkin
is tender, stirring occasionally. When the beans are cool, spoon into a
blender or food processor with their liquid and blend to a smooth puree.
Cut the bananas into medium slices and the
carrot into thin slices. Stir in to the soup with the beans and cook for
10-12 minutes, until the vegetables are tender. Adjust seasoning and
serve.
