Hearty lamb and bean soup

Lamb and Mutton SA
6 servings Prep: 10 mins, Cooking: 2 hrs 20 mins
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Hearty and meaty lamb and bean soup for those chilly days. This soup freezers well, so be sure to make up a bulk batch! Brought to you by Lamb and Mutton SA.

By Independent Contributor October 18 2021
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Ingredients (12)

60 ml olive oil
1 onion
15 ml ground coriander
25 ml cumin seeds
10 ml ground cinnamon
500 g lamb knuckles
800 g tinned tomatoes
50 g split peas
1 l beef stock
400 g tin chickpeas — drained and rinsed in cold water
salt and black pepper
handful fresh coriander — finely chopped
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Heat the olive oil in a medium-sized saucepan.

Add the onion and fry for 2 minutes. Add the coriander, cumin and cinnamon and fry for another 1 minute.

Add the lamb knuckles and fry until golden brown.

Add the tomatoes, split peas and stock. Lower the heat, cover with the lid and simmer gently for 2 hours.

Cut the meat from the bones and return it to the soup along with the marrow. Add the chickpeas and cook for 15 minutes.

Season well with salt and pepper. Stir in the chopped coriander just before serving.

If the soup is too thick, stir in more stock and bring back to the boil.

Supported by the Red Meat Industry of SA – recipe by Herman Lensing for Lamb and Mutton SA.

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