Persian Lamb & Pumpkin Soup

Ingredients

• 450g Lamb, diced, no fat
• 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. chilli sauce or similar
• 2 cups pumpkin, chopped
• 1 can cannellini beans, drained and rinsed
• Orange & lemon rind, (about 1tsp.)
• 1 tsp. ginger, crushed
• 4 cups beef stock
• 2 cups water
• 2 tbsp. chopped coriander
• S&P
• * Spices:
• 1/2 tsp. cumin
• Pinch cinnamon
• 1/2 tsp. turmeric
• 1/2 tsp. cloves, ground

Method

1. 1In a small bowl mix together the spices and set aside.
2. 2Heat a medium pot with olive oil and sauté onion and capsicum for 10 mins on medium heat.
3. 3Whilst onions are cooking heat a small non-stick frypan 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. 4Now add the spice mixture to the lamb/onion pot and stir for 30 seconds until all coated with spices.  Add garlic, ginger, chilli, 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. 5Option to serve with Greek yoghurt.