Persian Lamb & Pumpkin Soup

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.