Spiced Lamb Soup Recipe

Spiced Lamb Soup Recipes

Ingredients :

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.

Serves 4

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