Recipe Centre

Spicy lamb and lentil soup

Preparation time: 20

Cooking time: 120

Ingredients
30 ml soup: olive oil
300 g lamb shanks
3 onions, finely chopped
3 garlic cloves, crushed
10 ml fresh ginger, peeled and finely chopped
5 ml saffron (optional)
5 ml ground cumin
3 cardamom pods, crushed
1 green chilli, finely chopped
1 stick cinnamon
2 ripe tomatoes, peeled and chopped
750 ml chicken stock
250 ml red lentils
5 ml salt
5 ml black pepper
90 ml minted yoghurt: 90 thick greek yoghurt
30 ml chopped mint
1 green chilli, finely chopped

Method:
Soup: Heat the oil in a large pot and brown the shanks.
Remove from the pot and add the onions, garlic, ginger, saffron, cumin, cardamom, chilli and cinnamon.
Fry gently without burning until the flavours have developed. Add more olive oil if necessary.
Return the meat to the pot and add the tomatoes, stock and lentils. Simmer gently until the meat is tender.
Season with salt and pepper to taste.

Minted yoghurt: Mix the yoghurt, mint and chilli.
Ladle the soup into bowls or mugs and garnish with the minted yoghurt.

Recipe From : YOU June 01, 2006

Recipe from YOU : June 01, 2006 See what YOU has in store this month. Subscribe now and save!