Spicy lamb and lentil soup

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 18
Servings 6
Time 20

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

120
 
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.

 

Read more on: soup  |  lamb
 

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